Adobadong Pantat / Adobong Hito (Stewed Catfish) Recipe


  • 1 pc. large size catfish, cleaned and cut into 1.5 to 2 inches length
  • 3/4 cup coconut vinegar
  • 3 tsps. achuete (annatto) powder
  • 1 can gata (coconut milk)
  • 2 –3 tbsps. olive oil
  • 2 – 3 tbsps. patis (fish sauce)
  • 3 – 4 pcs. bay leaves
  • 4 cloves garlic, crushed and chopped
  • 1/2 cup red onions, chopped
  • 3 tbsps. ginger, chopped
  • 10 pcs. whole black peppers
  • salt and pepper to taste
  • 1 stalk fresh spring onions, chopped
  • 2-3 pcs. red or green hot chili peppers (optional)
Adobadong Pantat / Adobong Hito (Stewed Catfish) Recipe

  1. Arrange half of the spices (garlic, onions and ginger) at the bottom of the pan as bedding.
  2. Arrange the sliced catfish. Pour vinegar, coconut milk, olive oil and patis (fish sauce).
  3. Sprinkle the remaining half of the spices and whole black pepper corns. Add bay leaves.
  4. Cook in medium fire until sauce thickens. Carefully turn each slice of fish little after the sauce started boiling. Add salt and pepper to taste.
  5. Add hot chili peppers (optional) when it is about to finish cooking.
  6. Transfer in serving plate and garnish with spring onions.
  7. Serve hot with rice.

Source: Tilawan Ta

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