Saturday, 24 November 2012

Adobong Hito


I just realized that I can no longer do one of the things my husband and I used to love doing together - that is eating in a buffet restaurant :-(  My sister Tin and I hit Dad's the other day for their buffet merrienda. I only eat a little but I think it is already enough to make P199 (per head) worth it.  Tin said the dinuguan is great, the shawarma not bad but they could add more beef than vegetables.  I like the biko, the pancit bihon, and the palabok.  Overall, along with the refillable iced tea that came in free, my P199 plus P4 for the wet napkin is satisfying for the tummy while easy on the budget.  What do you get for a P200 bucks in Manila?  Go to fastfood chains and have a burger, fries, and a beverage.  Or you can spend it in a carinderia for more than 3 viands, a cup  or two of rice, and a refillable NAWASA water :-)

What we are about to post is another recipe for catfish or hito that is often cooked at home.  Here goes the adobong hito.

My parents usually cooks hito (cat fish) either with coconut milk, what we call ginataan, fried, grilled, or as adobo.  I like adobong hito specially when it comes to its tail part since it is a bit oily but tasty.  So when Mammy cooked hito,  I got her recipe.  

By the way, hito when not cleaned and cooked properly will taste awfully slimy.  That's why when we buy hito, my parents want them alive.  How does my parents clean the hito?  Simple.  They rub the hito with dapo (ashes) then with salt.  If you can't get your hands with ashes, use salt.


     ADOBONG HITO


Ingredients:

Catfish, cut into serving portions - 2 medium pcs
Soy Sauce - 6 tbsp
Vinegar - 6 tbsp
Ground Black Pepper
Garlic, crushed
Onions, diced
Ginger, crushed
Water - about 1/2 cup only
Vegetable Oil

Cooking Procedure:

1. Heat oil in a pan.  Saute the garlic until it turns brown then toss in the ginger and onions.
2. Once aromatic, add the catfish and pan fry it until all the liquids evaporated. Stir occasionally.
3. Pour in the water, soy sauce, vinegar, and ground black pepper and let it simmer until most of the liquids have evaporated.


© Fresha-licious (24November2012)

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