hito

Sinigang na Hito sa Miso

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Ingredients:
1 kilo hito(catfish), clean and cut into serving pieces
3 tablespoons miso paste
1 pack of tamarind powder or tamarind(sampalok)
4 cloves garlic, crushed
1 onion, chopped
1 thumb-sized ginger, chopped
2 large tomatoes, chopped
1 litre of water or rice washing
2 tablespoons vegetable oil
fish sauce, salt and ground pepper to taste
2 bunches mustard greens(mustasa) or pechay
3 green chili(siling haba)

Procedures:
Part 1
1. In a pot, arrange hito then pour 1/4 cup vinegar. Bring to boil, drain and set aside.
2. Dissolve miso paste in 1 cup warm water, strain and extract juice. Set aside.

Part 2
1. In a casserole, heat oil and saute garlic, onion, ginger and tomatoes.
2. Add miso juice, water and sinigang mix then bring to boil. Add water if needed.
3. Add hito then cover and simmer for 5-8 minutes.
4. Adjust seasoning then add green chili and mustard leaves, simmer for 3 minutes.
5. Remove from heat then transfer to serving bowl. Serve hot with steamed rice.

Notes:
1. To extract tamarind juice instead of sinigang mix, boil unripe tamarind until soften then pound and extract the juice.

Pinaksiw na Hito sa Soda

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Filipino Style Recipe: Pinaksiw na hito sa soda is another quick and easy fish dish by Filipinos. Instead of traditional paksiw which has a sour and salty taste. This version of paksiw has an additional sweet flavor coming from soda. The dish can be served together with steamed rice or sometimes as pulutan(appetizer or finger food) with cold beer.

Ingredients:
2 pieces large-sized catfish
6 gloves garlic, pounded
1 onion, chopped
1 thumb-sized ginger, sliced and pounded
4 tablespoons vinegar
3 cups soda(sprite or 7-up)
1 teaspoon olive oil
salt and pepper to taste
salt and vinegar for washing

Procedures:
Part 1
1. Rub catfish with salt then wash in vinegar.
2. Cut into 3-4 slices then rinse in running water. Set aside.

Part 1
1. In a large pot, arrange garlic, onions and ginger at the bottom.
2. Arrange sliced catfish then pour vinegar, soda, olive oil, salt and ground pepper.
3. Cover and simmer over medium heat for 8-10 minutes or until the sauce reduced.
4. Remove from heat then serve hot with steamed rice. Enjoy

Paksiw na Hito

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Filipino Style Recipe: Paksiw na hito is another quick and easy fish dish by Filipinos. This is another variety of paksiw which has a sour and salty taste. Usually the the fish and vegetables were cooked in vinegar, soda or water and some spices. I stewed catfish in soda to produce a sweet and sour taste to our dish.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 10 minutes
Good for 2-3 persons

Ingredients:
2 pieces large-sized catfish
6 gloves garlic, pounded
1 onion, chopped
1 thumb-sized ginger, sliced and pounded
1/2 cup vinegar
1 cup soda(sprite or lemonade) or water
2 eggplants or 5 okra, sliced into serving pieces
3 green chili(siling haba)
1 teaspoon olive oil
1/2 teaspoon ground pepper
fish sauce or salt to taste
salt and vinegar for washing

Procedures:
1. Rub catfish with salt then wash in vinegar.
2. Cut into 3-4 slices then rinse in running water. Set aside.

Part 1
1. In a large pot, arrange garlic, onions and ginger at the bottom.
2. Arrange sliced catfish then pour vinegar, soda, olive oil, fish sauce and ground pepper.
3. Add vegetables and green chili then cover and simmer in a medium heat for 8-10 minutes or until done.
4. Remove from heat then serve hot with rice. Enjoy

Ginataang Hito with Curry

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Filipino Style Recipe: ginataang hito with curry is another variety of mouth-watering curry dish. This is similar to other gata and curry dish. Normally the fish marinade then cooked in a blend of curry powder and coconut milk together with vegetables.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 15-18 minutes
Good for 2 servings

Ingredients:
1/2 kilo catfish(hito), clean and cut into serving pieces
2 tablespoons curry powder
1 cup coconut milk
1 onion, chopped
3 cloves garlic, minced
1 thumb-sized ginger, minced
1/2 bundle string beans(sitaw), cut into 2 inch long(optional)
1 bundle bok choy(pechay)
2 pieces green chili(siling haba)
2 tablespoons olive oil
3 tablespoons calamansi or lime juice
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, marinate fish with calamansi juice, pepper and salt for 30 minutes.
2. In a separate bowl, combine curry powder and coconut milk then mix until dissolved.

Part 2
1. In a pan, heat oil and saute ginger, garlic and onions.
2. Add the curry mixtures then stir and bring to boil. Add a little water if necessary.
3. Add fish, salt and pepper then simmer in a low heat for 5 minutes.(Do not stir but prevent fish from sticking.)
4. Add vegetables then simmer for another 3 minutes.
5. Remove from heat then transfer to serving plate. Serve hot with steamed rice.

Adobong Hito

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Filipino Style Recipe: Adobong Hito or catfish is another variety of popular Filipino adobo. The procedure is almost the same, normally the fish cooked in a blend of soy sauce, vinegar, garlic, peppercorn, salt and soda to add sweetness to our dish. Covered and simmered until the fish is tender and a little sauce is left. This delicious dish commonly served main dish or sometimes as pulutan.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 25 minutes
Good for 3-4 persons

Ingredients:
2 pieces medium-sized catfish (hito), cleaned
1 1/2 cup soda or lemonade
1/4 cup soy sauce
1/3 cup vinegar
1/2 head garlic, peeled and crushed
1 large onion, peeled and sliced
1 thumb-sized ginger, chopped and crushed
1 tablespoon peppercorns
salt to taste
4 pieces red chili peppers(labuyo), chopped(optional)

Procedures:
Part 1
1. Clean the fish by removing the fins, innards and chop off the tails.
2. Slice into serving pieces then rub with salt and wash on running water.

Part 2
1. In a cooking pot, arrange the fish and all the ingredients.
2. Cover and simmer in a medium heat until tender and a little sauce is left.
3. Adjust seasoning according to taste, add water if necessary then simmer for a few minutes.
4. Remove from heat then transfer on a serving plate. Serve with steamed rice.

Inihaw na Hito(Grilled Catfish)

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Filipino Style Recipe: Inihaw na hito or grilled catfish is another delicious dish that is favorite by most Filipinos and commonly served as finger food(pulutan). Like other grilled fish, we marinate catfish then grilled over hot charcoal.

Estimated time of preparation: 20-30 minutes
Estimated time of cooking: 20 minutes
Good for 3-4 persons

Ingredients:
3 catfish(hito), remove innards then rub and clean with salt
1/2 cup light soy sauce
salt and pepper to taste
1 head garlic, crushed unpeeled

You will also need:
bamboo Skewers
charcoal grill

Procedures:
Part 1
1. In a large container, place catfish then add salt and water. Let stand for 10 minutes then rinse.
2. With a sharp knife, slits the catfish vertical cuts on both side.
3. Skew each catfish on bamboo sticks through the mouth.
4. In a large container, combine garlic, soy sauce, salt and pepper then marinate catfish for 20 minutes.
5. Grill marinated catfish over hot charcoal for about 10 minutes each side or until catfish is tender.
6. Serve with soy sauce and calamansi.

Ginataang Hito

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f-catfishstew

Filipino style recipe: Ginataang hito or catfish in coconut cream recipe is another simple and easy recipe. Usually the catfish cooked in coconut milk, vinegar and other seasonings for 10 minutes.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 10 minutes
Good for 4 servings

Ingredients:
1 whole catfish(hito), cleaned and cut into 2 inches
3/4 cup coconut vinegar
3 tsps. annatto powder(achuete),(optional)
1 can coconut milk(gata)
2 tablespoons olive oil
2 tablespoons fish sauce(patis)
3 pieces bay leaves(laurel)
4 cloves garlic, crushed and chopped
2 red onions, chopped
3 tablespoos ginger, chopped
1 tablespoon black pepper corns
salt and pepper to taste
1 stalk fresh spring onions, chopped(optional)
3 pieces red hot chili peppers(optional)

Procedures:
Part 1
1. In a large pot, arrange garlic, onions and ginger at the bottom.
2. Arrange sliced catfish then pour vinegar, coconut milk, olive oil and fish sauce.
3. Sprinkle annatto powder, pepper corns and add bay leaves.

Part 2
1. Cook in medium heat until sauce thickens. Carefully turn each side of fish after the sauce started boiling.
2. Season salt and pepper to taste then add hot chili peppers when it is about to finish cooking.
3. Transfer in serving plate and garnish with spring onions.
4. Serve hot with rice. Enjoy