Ginataang Hito or Catfish in coconut milk
Ingredients:
- 1 kilo catfish
- 2 tablespoons olive oil
- 1 tsp atsuete seeds (annatto)
- 3 garlic cloves, chopped
- 1/8 cup onions, chopped
- 5 tablespoons cider vinegar
- 1 1/2 tablespoons soy sauce
- 1 bay leaf
- 1 (20-ounce) can lite coconut milk
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 2 hot red chili peppers, sliced
Cooking Methods:
- Soak the atsuete seeds in 1/4 cup water. Macerate (with fingers) and let stand for 20 minutes then strain and set aside the juice.
- Wash and clean the catfish, slice to desire sizes and pat dry.
- Heat olive oil and add garlic and onion. Saute over medium heat until onion is soft.
- Add the atsuete juice, vinegar, soy sauce, bay leaf, and coconut milk. Bring to a boil and cook for 3 to 4 minutes.
- Add the catfish and chiles. Season with salt and pepper to taste.
- Simmer for another 5 to 8 minutes until the fish is cooked and to allow flavors to blend.
- Serve the Ginataang Hito with hot steamed white rice.
Follow
