If you’ve never tried catfish adobo before, you’re in for something bold and comforting. Adobong Hito is one of those dishes that feels so humble yet so rich in flavor — that perfect mix of tangy vinegar, savory soy sauce, and aromatic garlic that makes adobo so iconic. But instead of chicken or pork, this version stars catfish, and trust me, it’s a total game-changer for your dinner rotation.
The fish is pan-fried until lightly crisp on the outside, then simmered gently in the adobo sauce until it soaks up all that bold flavor. This dish reminds me of weekend lunches at home, the kind where you sneak extra spoonfuls of rice just to mop up the sauce.
What Makes This Version Special
Most of us are used to chicken or pork adobo, but hito (catfish) brings something different to the table. The fish is tender and flaky, and it drinks in that soy-vinegar combo like a sponge. I love the addition of ginger and tomatoes here — they brighten the dish and tone down that “fishy” smell people sometimes worry about with catfish. The ginger gives it a gentle heat and zing, while the tomatoes add a soft, slightly sweet layer that ties everything together.
Plus, catfish is affordable and easy to find in many local markets. If you’re cooking on a budget but still want something hearty and satisfying, this one’s a winner.
What You’ll Need
Here’s a breakdown of the ingredients and why they work so well in this dish:
- Hito (catfish) – These slippery little guys are packed with flavor. If you’ve got access to farm-raised hito, go for it — the taste is cleaner. Wild-caught is fine too, just give it a good clean to remove any muddy flavor.
- Calamansi or vinegar + salt – This is how I clean the fish before cooking. It cuts through the slime and freshens it up.
- Ginger – Don’t skip this. It’s a must for balancing out the aroma of the fish.
- Roma tomatoes – Use ripe ones; they’re naturally sweet and juicy, and they melt beautifully into the sauce.
- Soy sauce + vinegar – The soul of any adobo.
- Brown sugar – A little goes a long way to soften the sharp edges of the vinegar.
- Bay leaves + peppercorns + garlic – Classic aromatics that bring everything together.
- Star anise (optional) – I like to throw in one piece for a whisper of licorice-like warmth. It’s subtle, but it adds depth.
Cleaning the Catfish (Important!)
If you’ve never cleaned hito before, don’t worry — it’s easier than it sounds. But you do need to take care of that slippery skin and sometimes muddy flavor.
Here’s how I prep mine at home:
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Rub with salt – I coat the fish in rock salt and let it sit for 5–10 minutes. Then I scrape it off gently with the back of a knife.
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Rinse and repeat – After the salt scrub, I rinse it with vinegar or calamansi juice. Then give it another light rub with salt and a final rinse under clean water.
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Bonus tip – If your family still grills catfish the old-school way, ask your lola about using wood ash (abo) — it works wonders.
I usually buy from a seller I trust, especially for wild-caught fish. That’s key if you want to avoid the earthy, muddy aftertaste. Farm-raised tends to be milder, and you can skip the vinegar soak if it already smells fresh.
Cooking Tips That Make a Difference
- Pan-fry first – I always do a quick pan-fry before simmering. It helps the fish hold its shape and adds a bit of texture on the outside.
- Don’t stir too soon – Let the vinegar cook off a bit before adding anything else. I bring it to a boil, uncovered, and don’t stir for the first few minutes. That way, the strong tang mellows and blends better with the soy sauce.
- Keep it gentle – Once the fish goes into the sauce, keep the heat low and don’t over-stir. The fish is delicate and can fall apart if handled too much.
How I Serve This at Home
This is pure ulam and rice territory. Big ladles of adobong hito over steamed white rice — it never gets old. Sometimes I’ll slice up a green mango or serve it with chopped tomatoes and bagoong on the side for a sharp, salty contrast.
It also works surprisingly well as pulutan. I’ve seen my uncles pair this with a cold bottle of beer while chatting on the porch in the evening — just pick out the bones and serve the chunks of fish on small plates.
Storage and Reheating
- To store: Let it cool first, then transfer to a container with a tight lid. Pop it in the fridge and it’ll be good for about 2–3 days.
- To reheat: I use a pan over low heat to keep the fish from breaking apart. But if you’re in a rush, the microwave works — just go 2 to 3 minutes at a time and check halfway through.
Helpful FAQs
Can I use another type of fish?
Yes! Kanduli (another kind of catfish) works beautifully, and even tilapia can be used in a pinch. Just be gentle while cooking, as these fish tend to be soft.
What if I don’t have calamansi?
Fresh lemon or vinegar will do the trick. You just need something acidic to help clean and freshen the fish.
Can I make it spicier?
Sure! I sometimes throw in a few siling labuyo (bird’s eye chili) if I’m feeling bold. Add them in whole so they don’t overpower the dish unless you really like heat.
Is it okay to skip pan-frying the fish?
You can, but be careful — the fish will be more likely to break apart while simmering. Frying gives it that nice crust and helps it stay intact in the sauce.
Adobong Hito (Filipino Catfish Adobo)
If you love the deep, comforting flavors of Filipino adobo but want to try something a little different, this catfish version hits all the right notes. The fish is crisped up just right, then simmered in a savory-tangy sauce that’s packed with garlic, ginger, and a hint of sweetness. Perfect with hot steamed rice, and just as good for family dinners as it is for casual gatherings.
Ingredients
- 1 whole catfish (about 2 pounds), cleaned and gutted
- ¼ cup rock salt
- ¼ cup soy sauce
- 5 calamansi (or substitute with 2 small limes), halved
- 4 cloves garlic, minced
- ¼ teaspoon cracked peppercorns
- 1 small onion, thinly sliced
- 1 thumb-sized piece of ginger, peeled and cut into matchsticks
- 1 large Roma tomato, chopped
- ¼ cup vinegar
- ½ cup water
- 1 tablespoon sugar
- 2 dried bay leaves
- 1 whole star anise
- Canola oil, for frying and sautéing
- Fried garlic bits and chopped green onions, for garnish
Instructions
- Start by scrubbing the catfish with salt and letting it sit for a few minutes. Use the back of a knife to gently scrape off the salt. Rub the fish with calamansi juice (or vinegar) followed by another quick salt rub. Rinse thoroughly under cold water, then slice into 2-inch thick pieces.
- Place the fish in a bowl along with the soy sauce, peppercorns, and half of the garlic. Let it marinate for about 10 to 15 minutes. After marinating, remove the fish and set aside the liquid and aromatics. Gently scrape off any garlic or peppercorns clinging to the fish.
- Heat about an inch of oil in a wide pan over medium heat. Once hot, fry the catfish pieces until lightly golden and nearly cooked through. Remove from oil and let them drain on paper towels.
- In a separate pan, heat a tablespoon of oil. Sauté the remaining garlic, onion, and ginger until fragrant and soft. Stir in the chopped tomato and cook it down until it breaks apart and releases its juices.
- Pour in the vinegar and let it boil, uncovered and without stirring, for 1 to 2 minutes to mellow the sharpness. Add the reserved marinade along with the water and sugar. Stir until the sugar dissolves and bring it to a boil.
- Carefully slide in the fried catfish pieces. Drop in the bay leaves and star anise. Lower the heat, cover, and simmer gently for 10 to 15 minutes, or until the fish is fully cooked and the sauce has thickened slightly.
- Serve warm, topped with a sprinkle of fried garlic and chopped green onions if you like a little crunch and color.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 128Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 24mgSodium 7996mgCarbohydrates 9gFiber 1gSugar 5gProtein 9g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Let me know if you’d like to serve this with a quick side dish or want a printable version. And if you try this at home, I’d love to hear how it turned out for you. Sometimes the simplest dishes — like this humble fish adobo — are the ones we keep coming back to.
Try Other Catfish Recipes:
