Friday, February 27, 2009
Ginataang Hito (Catfish in Coconut Milk)
Catfish is one of the few fish variety that goes really really well with coconut milk cooked until creamy. I love it also grilled, because it's high fat content just makes it so ideal for grilling, and gives its yummy taste. Hubby never likes fatty fish, though.
My sons also love this ginataang hito. If not for the tedious task of removing fish bones, they would not really have anything against any fish dish I prepare. They love anything seafood.
2 catfish, cut into serving pieces
3 tbsp oil
3 cloves garlic, sliced
2 tbsp sliced and mashed ginger
1 onion, sliced
1/2 cup unsalted (or barely salted) lobster broth (or water)
chunks of squash (I like mine with the skin still on; the amount depends on you; I put about 2 cups)
1 14-oz coconut milk (Premium; I use Thai brand)
1 bunch bok choy, cut at 1- to 2-inch intervals
salt and pepper to taste
Sautee garlic, ginger and onion. Add broth or water, let boil and add fish; season with salt and pepper. Simmer covered for 5 minutes. Add coconut milk and squash, simmer covered for 5 minutes. Add the bok choy, stems first then greens and let simmer covered another 5 minutes. If at the end of this period, the sauce is still watery and the veggies cooked fully, remove the fish, squash and veggies so as not to overcook and transfer to a bowl. Increase heat to evaporate some more liquid off the sauce then stop when creamy. Do not let it get into the oily stage. Adjust taste with salt and pepper. Pour onto the fish and veggies.