Mom Violy wanted to eat crispy pata and pinakbet from Seafood Island Restaurant located in Cubao, Quezon City near the old Shopwise. We had arrived early being the first customers waiting for the restaurant to open. Few minutes later customers began entering the restaurant and we have already placed our order. Mom Violy ordered her crispy pata and pinakbet. Carmina ordered garlic butter shrimp since I don't eat crispy pata. Family member ordered calamari and shrimp fried rice. Everyone had a taste of our meals with leftovers to bring home. Watch my video Running Errands in the Philippines . NOT SPONSORED. Subscribe @ Carmina Lifestyle YouTube Channel a place to look, discover and share. Thank you for your support.
Hito is known to be called Catfish for people who don't recognize the name this fish is something I cannot eat but my family can, and this is their favorite dish they like to eat once in a while.
Adobo Hito Recipe:
Ingredients:
- 4 tbsp. - Ground Garlic
- 3 cup - Soy Sauce
- 1 cup - Distilled vinegar
- 2 tbsp. - Peppercorn crushed
- 8 big - Bay leaves
- 4 Tsp Maggi Sauce
- 1 Tbsp. Lemon Juice
- Calamansi or Lemon
Cleaning Instructions:
- To clean the hito/catfish squeeze calamansi or lemon and drizzle juice inside the fish's cavity. Rub the calamansi or lemon with salt and rub all over the hito/catfish.
- Let t stand until salt has evaporated to the hito/catfish.
- Rinse well
- Cut hito/catfish 2 inch thickness.
Marinate Hito/Catfish:
Step 1:
- In a bowl add hito/catfish add soy sauce, peppercorn, Maggi sauce and garlic for one hour set aside.
- Drain sauce
- Set aside the sauce when you cook the fish on the last step.
Frying Hito/Catfish:
Step 1:
- Heat oil on pan place the hito/catfish cook until slightly brown on both sides.
- Drain on a strainer.
Cooking Instructions:
Step 1:
- In a pot add vinegar and use the remaining sauce from the marinate sauce add the hito/catfish.
- Add bay leaves
- Cook for 15 minutes.
Ready to eat.
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Thank you for your support.
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