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Ginataang Hito (Catfish in Coconut Milk)


Ginataang Hito or Catfish in Coconut Milk is simple and delicious Filipino fish recipe. The coconut milk in this Filipino dish gives the catfish a creamy and savory taste. Perfect to be served with lots of steamed rice. Catfish is one of the few fish that goes well with coconut milk.


Give this simple Ginataang Hito recipe a try and share with family and friends. With this recipe, I used store bought frozen fillet and ready to use catfish in a 2 lbs bag from our local Walmart store. Better to use fresh catfish but I am happy our local and one of the only two grocery store in my town carries few variety of fish. 

Catfish is a fresh water or marine fish with barbels resembling whiskers around the mouth, typically bottom-dwelling. Catfish have a mild flavor and makes a great fried, grilled and baked fish.


Ingredients

  • 2 lbs catfish fillet
  • 1 1/2 can coconut milk
  • 1/4 cup water
  • 1/4 cup vinegar
  • 1 tsp achuete powder diluted in 2 tbsp cooking oil
  • 1 thumb size ginger, grated
  • 3 cloves garlic, minced
  • 1 small onion, chopped
  • 1/4 tsp ground pepper
  • 1/2 tsp chili pepper flakes 
  • salt to taste
  • 1 tbsp cooking oil





Instructions
  1. In a deep pan, heat over medium-low and add cooking oil. 
  2. Add ginger, onions, chili pepper flakes and garlic. Saute for 2 minutes until aromatic. 
  3. Add water and vinegar. Simmer for few minutes. 
  4. Add achuete oil and coconut milk. Stir and bring into a quick boil. Simmer for few minutes. 
  5. Add catfish and bring into a quick boil. Reduce heat and cover. Simmer for 10 minutes or until fish is fully cooked and sauce thickens. 
  6. Season with ground pepper and salt to taste.  
  7. Transfer in a serving plate, top with fried jalapeno and serve hot with steam rice. Enjoy!
     




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