Adobadong Pantat / Ginataang Hito

How to cook Adobadong Pantat / Ginataang Hito

Check out my version of the Ilonggos famous Adobadong Pantat or Catfish cooked in coconut milk and cream. Adobadong Pantat is so delicious, rich and creamy and spicy. Adobado is an Ilonggos staple dish mostly found in seafood or specialty restaurant. This red-orange catfish dish is so delicious when served with hot steamed rice.

Adobadong Pantat is also known as Ginataang Hito. Feel free to remove or reduce the siling labuyo or small hot chili peppers if you prefer it less spicy. Ginataang Hito is a well loved Filipino dish. There are so many versions on how to cook Adobado or Ginataang Hito and I must say this Adobadong Pantat is a crowds favorite.

Don't forget to check related fish recipes below. Click on name links below the pictures to see complete recipes. Follow Casa Baluarte Recipes on Facebook, YouTube, Instagram and Pinterest for more delicious home-cooking recipes and easy to follow cooking videos.

Ingredients

3 tbsp cooking oil
1 large onion
6 cloves of garlic
2 thumb size ginger
6 siling labuyo - hot chili peppers
4-5 lbs catfish or hito
1/2 cup vinegar
400 ml coconut milk
1 tsp turmeric powder
1 tsp achuete (annato) powder, diluted in 1/4 cup water
400 ml coconut cream
1/2 tsp ground pepper or to taste
1 tbsp brown sugar or to taste
1 tbsp fish sauce or to taste
handful of finger chilies

Instructions

In a wide pan, heat oil and add onion, garlic and ginger. Saute for about a minute or until aromatic. Add catfish and top with vinegar and coconut milk. Bring into a quick boil.
Add turmeric powder and achuete powder diluted in water. Gently stir, cover pan and cook until sauce is reduced.
Add coconut cream, ground pepper, sugar and fish sauce. Gently stir and continue to cook until sauce starts to thickens.
Add finger chilies and cover pan. Continue to cook for about 2 minutes. Remove pan from heat and serve while hot with steamed rice. Enjoy!