Adobong Hito

Adobong Hito is not only delicious and nutritious, but it's also easy to make and budget-friendly, too. The moist and succulent catfish is pan-fried until crisp and simmered in tangy and savory vinegar and soy sauce mixture until flavorful. Best enjoyed with steamed rice!

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

1 (about 2 pounds) whole catfish, cleaned and gutted
0.25 cup salt
5 calamansi, cut into halves
0.25 cup soy sauce
4 clove garlic
0.25 tsp peppercorns, cracked
0 canola oil
1 onion, peeled and sliced thinly
1 thumb-sized ginger, peeled and julienned
1 large Roma tomato, chopped
0.25 cup vinegar
0.5 cup water
1 tbsp sugar
2 bay leaves
1 star anise
0 fried garlic bits
0 green onions, chopped

Instructions

Rub the fish thoroughly with rock salt and let it sit for a few minutes. Scrape the salt off with a blunt knife. Rub the fish with vinegar or calamansi juice and rub it again with salt. Lastly, rinse it very well with water and cut into a 2-inch thickness.
Mix fish, soy sauce, peppercorns, and half of the garlic. Marinate for about 10 to 15 minutes. Drain fish and scrape off any stray aromatics. Reserve liquid and aromatics.
Get a pan - medium heat and warm up about 1-inch deep oil. Add fish and Fry it until it gets lightly browned and almost cooked. Remove from pan and drain on paper towels.
Drop in the garlic, onion, ginger and sauté just until they soften.
Add tomatoes and cook, mashing them with a spoon, until softened and release juice.
Add vinegar and heat until it comes to a boil, uncovered and without stirring, for about 1 to 2 minutes.
Add reserved soy sauce marinade and aromatics, water, and sugar. Stir until sugar is dissolved and Get it boiling.
Gently add fish, bay leaves, and star anise.
Turn down the heat and cover it, and let it simmer gently for about 10 to 15 minutes or until fish is cooked through and sauce is reduced.
Transfer fish into a serving plate and garnish with fried garlic bits and green onions, if desired. Serve while hot.