Adobadong Pantat / Adobong Hito (Stewed Catfish)

This is one of the Ilonngo dish I missed back home. Pantat (hito or catfish) is popular in Iloilo and lot of farmers is in this culture business. Famous in towns of Zarraga, Santa Barbara and Leganes, said to be catfish is more tasty there compared to any other areas. The characteristic of the brackish water is the important contributing factor is what they told.
The recipe is similar to cooking paksiw with added coconut milk and achuete for the color. The yellow color makes it more tempting to eat. Try this and enjoy eating!

  • 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)
Cooking Directions:
  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.
Catfish, clean and cut into 1.5 to 2 inches long.

Cooked in spices, vinegar and coconut milk.

Ready to serve.

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