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Monday, May 16, 2011

Adobong Hito (Stewed Catfish)

3 medium sized hito (catfish)
1 small head garlic, crushed
1/4 cup yellow ginger juice
3/4 cup native vinegar
1/2 cup pork lard

How to cook Adobong Hito
  • In the market, have the head and gills of the fish removed. Also remove the internal organs of the fish and wash it well. Let stand in vinegar for 30 minutes, drain and rub with coarse salt till slimy coating is removed. Rinse in vinegar again then wash fish in water.
  • In a bowl marinate the fish in garlic, ginger juice and enough vinegar to cover. Let stand for an hour. Drain and reserve marinade.
  • Heat pork lard and fry fish until crisp. Remove fish from pan and put out excess lard. Pour in the marinade and bring to a boil, simmer uncovered till the vinegar evaporates. Add hito and continue cooking till oil is clear.

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