Adobong Hito sa Gata

Here in Pila, Laguna, hito (catfish) is often sold live in our local market.
These came from the fishpens along Laguna de Bay. When in season,
you can see hito being sold along the national highway.

Hito are slimy and sometimes "malansa" (fishy taste?). I can't find the
exact English term for this word but to describe it, it's like a taste of rotten
fish, when not cleaned properly. Ask the fish vendor to gut the fish for you
since it can be a little tricky. It's a sight to see the vendor going after a live hito
with his "pamalo"(whipping stick).

To remove the sliminess of the hito, rub it with used wood ash. If wood ash
is not available, you can use salt to rub it with. Others would soak the fish
in salt and vinegar for a few minutes. Wash with water thoroughly.

Hito at home is often cooked as Adobo. Luyang dilaw or yellow ginger
is added to help remove the "fishy" taste.

Adobong Hito sa Gata (Catfish Adobo in Coconut Milk)

1 k hito or catfish (about 4-5 pcs)
4 cloves garlic, crushed
1 medium onion, sliced
1/2 c vinegar
1/2 c water
thumb size luyang dilaw, sliced
salt and pepper
2 cups coconut milk

After cleaning the fish thoroughly, cut the fish into half and place in a pan.
Add garlic, onion, vinegar, water, ginger. Bring to a boil without stirring.
Cook until almost dry before adding the coconut milk. Bring to a boil
and cook a few more minutes until oil appears on the side of the pan.
Season to taste. Serve with steamed rice.