Living in our small town of Pilar, Bataan, my Uncle Rolando would often surprise us with freshly caught hito (catfish) from the nearby palaisdaan (fishpond) early in the morning.
The sight of him walking through our gate, holding up his prized catch with a proud smile, meant we were in for a treat: his famous Adobong Hito.
This recipe brings back memories of gathering around our wooden dining table, the intoxicating aroma of vinegar and garlic filling our humble kitchen as the fish simmered in its rich, dark sauce. While most Filipinos know adobo as a pork or chicken dish, this catfish version holds a special place in my heart, and like most local families, we’ve perfected our own way of cooking it through generations.
Today, even though I can’t get freshly caught hito from Uncle Rolando anymore, I still make this dish regularly for my own family.
The beauty of Adobong Hito lies in its simplicity: crispy fried catfish transformed by the bold flavors of vinegar, soy sauce, and aromatics into something truly extraordinary.
Why You’ll Love This Recipe
- Restaurant-Quality Results: Learn the secrets to achieving that perfect balance of crispy exterior and tender, flaky fish
- Budget-Friendly: Catfish is an economical protein option that doesn’t compromise on flavor
- Authentic Technique: Traditional methods passed down through generations
- Versatile: Can be served for family dinner or as pulutan (beer snacks)
- Make-Ahead Friendly: Tastes even better the next day
Adobong Hito (Filipino Catfish Adobo)
Equipment
- Large Wok or Deep Pan (kawali) For frying the fish and preparing the sauce
- Sharp Knife (sipit) For safely handling the fish while frying
- Sharp knife (kutsilyo) For cleaning and cutting the fish
- Wooden spoon (sandok) For gentle stirring without breaking the fish
- Strainer [Salaan] For draining excess oil
- Heavy-bottomed Pot (kaldero) For simmering the adobo sauce
Ingredients
For the Fish:
- 1 whole catfish about 2 pounds, cleaned and gutted (isang buong hito)
- ¼ cup rock salt asin
- 5 calamansi halved
- Canola oil for frying
For the Adobo Sauce:
- ¼ cup soy sauce toyo
- ¼ cup white vinegar suka
- 4 cloves garlic minced (bawang)
- 1 medium onion thinly sliced (sibuyas)
- 1 thumb-sized ginger julienned (luya)
- 1 large Roma tomato chopped (kamatis)
- ½ cup water tubig
- 1 tablespoon brown sugar asukal
- 2 bay leaves dahon ng laurel
- 1 whole star anise sangke
- ¼ teaspoon whole peppercorns paminta
For Garnish:
- Fried garlic bits sinangag na bawang
- Green onions chopped (sibuyas na mura)
Instructions
- Begin by thoroughly cleaning the catfish (paglilinis ng hito). Rub the fish with rock salt (asin) to remove the slime and let it sit for 5 minutes. Using a dull knife, scrape the fish gently, then rinse with calamansi juice. Perform a final salt rub and rinse with water. Cut the cleaned fish into 2-inch sections and combine with soy sauce (toyo), peppercorns (paminta), and half of the minced garlic (bawang). Allow to marinate in the refrigerator at 40°F (4°C) for 10-15 minutes.
- While the fish marinates, prepare your aromatics by mincing the garlic, thinly slicing the onions (sibuyas), julienning the ginger (luya), and chopping the tomatoes (kamatis). Have all your sauce ingredients measured and ready.
- Heat canola oil in a large wok or deep pan (kawali) to 350°F (175°C). Carefully fry the marinated fish sections until they achieve a golden brown color, approximately 5-7 minutes. Remove the fried fish and drain on paper towels to remove excess oil. Keep the oil hot but reduce to medium heat.
- In the same pan, sauté the remaining garlic, onions, and ginger until fragrant at medium heat (350°F/175°C). Add the chopped tomatoes and cook until they become soft. Pour in the vinegar (suka) and bring to a boil for 2 minutes without stirring. Add the soy sauce, water (tubig), brown sugar (asukal), bay leaves (dahon ng laurel), star anise (sangke), and whole peppercorns.
- Once the sauce is simmering, carefully add the fried catfish pieces. Reduce the heat to low (300°F/150°C) and let it simmer for 15 minutes, allowing the fish to absorb the flavors while the sauce reduces to your desired consistency. Occasionally spoon the sauce over the fish, being careful not to break the pieces.
- Serve hot, garnished with fried garlic bits (sinangag na bawang) and chopped green onions (sibuyas na mura). This dish can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, use low heat in a pan with the sauce for 10-15 minutes to maintain the fish’s texture.
Tips from Lola’s Kitchen
- Fish Selection: Look for clear, bright eyes and red gills
- Slime Removal: Use wood ash (abo) as a traditional alternative to salt
- Frying Technique: Don’t overcrowd the pan to maintain oil temperature
- Sauce Balance: Taste before adding sugar – adjust based on vinegar’s acidity
Traditional Serving Suggestions
- Steaming hot white rice (kanin)
- Fresh tomato and onion ensalada
- Green mango slaw (atsarang mangga)
- Spicy vinegar dipping sauce (suka at sili)
Troubleshooting
- Fish Breaking Apart: Ensure fish is fried properly before adding to sauce
- Too Sour: Add sugar gradually to balance
- Too Salty: Add a quartered potato to absorb excess salt
- Muddy Taste: Soak in vinegar solution for 30 minutes before cooking
Ingredient Alternatives
- Substitute catfish with kanduli or pangasius
- Replace calamansi with lemon
- Use apple cider vinegar instead of white vinegar
- Coconut sugar can replace brown sugar
Storage & Reheating
- Refrigeration: Up to 3 days in airtight container
- Freezing: Not recommended
- Reheating: Low heat in pan with sauce (10-15 minutes)
Recipe Variations
- Spicy Version: Add bird’s eye chilies (siling labuyo)
- Coconut Adobo: Add coconut milk for creaminess
- Turmeric Adobo: Include luyang dilaw for golden color
- Gata Version: Cook in coconut cream
FAQs
Q: Why is my catfish falling apart? A: Ensure proper frying before adding to sauce and handle gently while cooking. Q: Can I make this ahead? A: Yes, flavors improve overnight. Store properly and reheat gently. Q: How do I know if the catfish is fresh? A: Look for clear eyes, bright red gills, and firm flesh. Q: Can I reduce the vinegar? A: Yes, but maintain a 1:1 ratio with soy sauce for authentic taste.
Adobong Hito (Filipino Catfish Adobo)Nutrition
The Story Behind Adobong Hito (Filipino Catfish Adobo)
In the heart of rural Philippines, where fish ponds (palaisdaan) dot the countryside, Adobong Hito emerged as a testament to Filipino ingenuity in cooking. This dish represents the perfect marriage between the abundance of freshwater catfish in local waters and the Philippines’ most famous cooking method – adobo. While pork and chicken adobo might be more internationally recognized, this fish version holds its own special place in Filipino cuisine, particularly in regions where catfish farming thrives, such as Pampanga, Bulacan, and Pangasinan.
The origin of Adobong Hito can be traced to practical roots. Filipino farmers and fishermen needed ways to preserve their catch in the tropical heat, and the vinegar-based adobo method proved perfect. The combination of vinegar and soy sauce not only preserved the fish but also eliminated any muddy taste that catfish sometimes carries. This preservation technique evolved into a beloved cooking style that transforms humble catfish into a dish worthy of any Filipino celebration.
What makes this dish particularly special is how it showcases the Filipino palate’s love for bold, tangy flavors. Unlike other adobo variations, Adobong Hito incorporates ginger, which not only adds warmth to the dish but also helps neutralize the fishy smell. Local cooks often add tomatoes, a practice that became popular in central Luzon, adding a subtle sweetness that balances the sharp notes of vinegar and soy sauce.
Today, Adobong Hito remains a staple in Filipino households, especially during the rainy season when catfish are most abundant. It’s a dish that tells the story of Philippine cuisine – resourceful, flavorful, and deeply connected to the land and waters that sustain its people. Whether served in humble carinderias (local eateries) or prepared for special family gatherings, this dish continues to capture the essence of Filipino home cooking.
