Dish

Adobong hito

Catfish adobo

Adobong hito is a classic Filipino dish that is loved by many. The dish is made by sautéing garlic and onions in oil, then adding the catfish and cooking it until it is browned. The sauce is made with soy sauce, vinegar, and sugar, which gives it a tangy and savory flavor. The dish is usually served with rice and can be enjoyed as a main dish or a side dish. Adobong hito is a healthy dish that is rich in protein and omega-3 fatty acids. It is also low in calories and fat, making it a great option for those who are watching their weight.

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Stew

Origins and history

Adobong hito is a Filipino dish that originated from the Tagalog region. It is a popular fish dish that is often served as a main dish. The dish is believed to have been inspired by the Spanish dish adobo, which is a stew made with meat, vinegar, and spices. The Filipino version of adobo is made with a variety of meats and vegetables, and is a staple in Filipino cuisine.

Dietary considerations

Gluten-free

Variations

Adobong hito can be made with different types of catfish, such as the Asian catfish or the walking catfish. Some recipes also add vegetables, such as eggplant or okra, to the dish. The sauce can also be adjusted to suit personal taste, with some adding more vinegar or sugar to make it more tangy or sweet.

Presentation and garnishing

Adobong hito is usually served in a bowl or a plate, with the sauce poured over the catfish. It can be garnished with chopped scallions or toasted garlic for added flavor and texture.

Tips & Tricks

To make the dish more flavorful, marinate the catfish in the sauce for at least 30 minutes before cooking. This will allow the flavors to penetrate the fish and make it more delicious. Be careful not to overcook the catfish, as it can become dry and tough.