Ginataang Hito 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 Ginataang Hito or Catfish in coconut milk Cooking Instructions: 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.
Posted on: Thu, 05 Sep 2013 09:45:42 +0000
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