Ingredients

  • Serves 2-4 people
  • 453 g african catfish (cut into half)

  • 1 medium red onions (sliced thinly)

  • 2 cloves garlic (crushed)

  • 2 medium tomatoes (diced)

  • 3 tbsp vegetable oil

  • 60 ml white vinegar 

  • 100 g alagaw leaves (smashed)

  • ½ tsp salt

  • 3 tbsp turmeric powder

  • ½ tbsp ground black pepper

  • 240 ml water

Lagat Hitu (Stewed Catfish)
Recipe Courtesy of
Marinella Buizon

Lagat Hitu (Stewed Catfish)

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Being the Culinary Capital of the Philippines, Pampanga has lots of delicious food to offer; one of them is Lagat Hitu or Stewed Catfish. An authentic Kapampangan delicacy, this traditional Filipino dish is well-loved among locals, not only for its rustic flavors but also because it’s easy to make and replicate at home. Since my family has our own catfish hatchery, we especially love to cook this. Filled with protein, vitamins and healthy fats, catfish is served in a savory-sour broth for a wholesome meal that excites your tastebuds.
  • Easy
  • 15 min
  • 25 min
  • 15 min
  • 3 steps
  • 11 Ingredients
  • Easy
  • 3 steps
  • 11 Ingredients
  • 15 min
  • 25 min
  • 15 min

Instructions

  1. Preparing the catfish

    • Put the catfish in a pot, pour in the water, white vinegar and salt.
    • Heat until the water is boiling, and boil catfish for 5 minutes, then set aside.


  2. Making the sauce

    • In another pan, heat the cooking oil.
    • On medium heat, sauté garlic until golden brown and then add the onion. Cook until the onion becomes translucent. 
    • Add the tomatoes and cook until they become soft.


  3. Adding the catfish

    • Add the boiled catfish, Alagaw leaves, turmeric powder and black pepper.
    • Simmer for 5 minutes


Plate and Serve!

After 5 minutes, it is ready to serve!

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 453 g african catfish (cut into half)

    • 1 medium red onions (sliced thinly)

    • 2 cloves garlic (crushed)

    • 2 medium tomatoes (diced)

    • 3 tbsp vegetable oil

    • 60 ml white vinegar 

    • 100 g alagaw leaves (smashed)

    • ½ tsp salt

    • 3 tbsp turmeric powder

    • ½ tbsp ground black pepper

    • 240 ml water

    Nutrition
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