Ginataang Hito Recipe or Catfish in coconut milk

Last Updated on July 10, 2016 by Ed Joven

Try this Filipino Catfish in coconut milk ( Ginataang hito )

Ginataan is one of the creamy Filipino specialties that never fail to get positive remarks. One of these is the Filipino Catfish in Coconut Milk Recipe. It uses catfish, a fish variety that goes well with coconut milk. The combination of the two main ingredients consequently brings out a good-to-be true aroma and subtle flavor.

The Ginataang Hito Recipe is well-loved by Filipinos. It is commonly served as a main course for their meals— lunch or dinner. More so, it is perfect to be served with a cup of hot rice and a glass of any beverages.

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• 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

• 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.

Ginataang Hito Recipe or Catfish in coconut milk  is a delightful dish well-loved by Filipinos.

Try this super tasty Filipino Ginataan Hito Recipe

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