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Adobong Hito sa Gata - Catfish in Coconut

Adobong Hito sa Gata - Catfish in Coconut is a stew of catfish cooked in garlic, vinegar, coconut milk and spiked with birds' eye chilies (siling labuyo). I added chunks of chayote (sayote), sweet tomato slices and shreds of cabbage. The fish fillets were cooked twice: first pan fried then added to the simmering broth. The seafood stew was inspired by recipes from the Slow Food Adobo Cookbook by Lyn Besa Gamboa and Mara Pardo de Tavera (Anvil Publishing; Manila, Philippines). Serves 4 if accompanied by rice.
Prep Time20 minutes
Cook Time21 minutes
Total Time41 minutes
Course: Dinner, Fish, Lunch
Cuisine: Asian, Filipino
Keyword: Adobong Hito
Servings: 2 people
Calories: 92kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • 1 medium to large stockpot (4 to 6 quarts)

Ingredients

  • 2 pounds catfish nuggets or fillet slices
  • 1 tablespoon lemon juice
  • 1/4 cup all-purpose flour, to coat catfish
  • 1/4 cup vegetable oil; divided, part for pan frying catfish, leave 2 Tablespoons for saute
  • 2 cloves garlic, minced
  • 1 whole large onion, sliced
  • 1 teaspoon minced fresh ginger
  • 1/2 cup cider vinegar
  • 1 cup vegetable broth
  • 2 pieces bay leaves
  • 2 teaspoons black peppercorns
  • 2 pieces birds eye chilies, siling labuyo in the Philippines
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper powder
  • 1 can (13.5 fl oz.) coconut milk
  • 2 whole chayote (sayote); peeled, seeded, quartered
  • 2 whole tomatoes, sliced
  • 3 cups shredded napa cabbage
  • for serving: steamed rice

Instructions

  • Pre-marinate catfish nuggets with the juice of a lemon. Cover and set aside for 20 minutes. (Do not marinate longer than this or fish tends to cook in the citrus).
  • Drain the lemon juice. Dredge the catfish nuggets in flour. In a large non-stick stock pot, over medium high heat, add the vegetable oil. When oil is hot enough, in about 2 to 3 minutes, add the catfish. Pan fry for 5 minutes. Remove from skillet and drain fish on parchment paper to remove excess oil.
  • Using the same stockpot and vegetable oil, saute the garlic, onions and fresh ginger. Add the vinegar, broth, bay leaves, peppercorns, chilies, salt and black pepper powder. Pour the coconut milk and stir to blend with the ingredients. Lower heat and continue simmering for 2 to 3 minutes. Heat should be very low so that the coconut milk does not curdle.
  • Place the catfish in the stockpot with the simmering broth. Add the chayote, tomatoes. Cook for about 8 to 10 minutes more till the chayote softens and fish is cooked.
  • Add the shredded cabbage. Cover and turn off the heat. The residual heat will cook the cabbage in the last 5 to 10 minutes. Serve warm with rice.
  • Cook's comments: Feel free to add other leafy greens or vegetables in season.
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Nutrition

Serving: 100g | Calories: 92kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1056mg | Potassium: 133mg | Fiber: 2g | Sugar: 2g | Vitamin A: 337IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg