Ginataang Hito Recipe

Last Updated on July 10, 2016 by Ed Joven

Try this Filipino 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.

• 1 kilo catfish
• 2 tablespoons olive oil
• 1 teaspoon atsuete seeds (annatto)
• 3 garlic cloves, chopped
• ⅛ cup onions, chopped
• 5 tablespoons cider vinegar
• 1 ½ tablespoons soy sauce
• 1 bay leaf
• 1 (20-ounce) can lite coconut milk
• ¼ teaspoon salt, or to taste
• ¼ teaspoon pepper, or to taste
• 2 hot red chili peppers, sliced

• Soak the atsuete seeds in ¼ 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