Adobong hito is a traditional stew originating from the Philippines. This type of adobo is made with a combination of catfish, crushed garlic, vinegar, ginger juice, lard, salt, and pepper. The fish is rinsed in vinegar, drained, rinsed in vinegar again, then washed in water.

It is then marinated in a mixture of garlic, ginger juice, and vinegar. Once marinated, the catfish is fried in lard until crisp, covered with the leftover marinade and water, and then simmered until fully cooked. Adobong hito is typically served warm with rice on the side.