Kare-Kareng Hito Recipe

Make kare-kareng hito, or catfish, for a fun Filipino family dinner.

Make crispy fried fish (hito) the star of your kare-kare. Battered and deep-fried fish fillets will go well in this dish, too.

Kare-Kareng Hito Recipe

Myke "Tatung" Sarthou
Make kare-kareng hito, or catfish, for a fun Filipino family dinner.
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 50 minutes
Course Main Dishes
Cuisine Filipino
Servings 3 to 4


Kare-Kareng Hito Ingredients

  • 2 to 3 whole catfish (hito) gutted, cleaned, and scored
  • Salt to taste
  • vegetable oil to deep-fry, plus 4 tablespoons, to saute
  • 1 bundle yard-long beans (sitaw) cut into 4-inch lengths
  • 4 Japanese eggplant quartered
  • 1 bundle native pechay
  • 2 tablespoons white onion minced
  • 1 tablespoon Garlic minced
  • 1 teaspoon Achuete Powder (annatto powder)
  • 1 tablespoon Butter
  • 4 tablespoons all-purpose flour
  • 2 to 3 cups beef stock
  • 4 tablespoons peanut butter
  • bagoong alamang to serve


  • Season fish with salt and pepper.
  • Heat oil in a deep pan. Deep-fry fish until brown and crisp, about 10 to 12 minutes. Drain and set aside.
  • Bring a pot of water to a boil. Season with salt. Blanch beans, eggplant, and pechay just until cooked. Drain and set aside.
  • Heat remaining vegetable oil in the same pot. Sauté onions and garlic until fragrant. Add annatto powder, butter, and flour; cook for 1 minute.
  • Slowly add stock, mixing continuously, until smooth. Add peanut butter; mix. Add more stock if sauce is too thick. Season with salt and pepper.
  • Arrange fried fish and vegetables on a serving platter. Top with kare-kare sauce. Serve with bagoong.
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