Fish Pochero

November 19, 2019
Fish Pochero


2 whole golden pompano with total weight of about 3 lbs(or other lean fish like tilapia, tuna and salmon), each cut into 4 slices

3 pcs saba bananas, peeled and cut into 3 bias slices

3 cloves garlic, minced

1 medium-sized onion, thinly sliced

1 cup water

1 8-oz. can tomato sauce

¼ cup banana ketchup

3 medium-sized potatoes, peeled and quartered

15 pieces green beans, cut 2" long

1 cup freshly cooked kidney beans

3 heads small bok choi, washed and trimmed

1 Tbsp sugar

2 Tbsp fish sauce

5 Tbsp light olive oil

Salt and pepper

Garlic powder


* Sprinkle fish with salt and garlic powder. Let sit for about 15 minutes.

* Meanwhile, in a large skillet over medium heat, fry saba bananas and potatoes in light olive oil until golden brown. Remove from skillet and set aside.

* In the same skillet, fry the fish until medium brown on all sides. Remove from skillet and set aside.

* In the same skillet, saute garlic and onion until onion is almost translucent. Add green beans and saute for a minute.

* Add water, tomato sauce and ketchup. Bring to a gentle boil. Add sugar and fish sauce. Mix well. Season with salt and pepper to suit your taste. Simmer for about 3 minutes.

* Add kidney beans and bok choi. Simmer for 3 minutes. Add  fish and simmer for another 3 minutes. Transfer fish to a serving plate.

* Add the fried saba and potatoes into the sauce. Toss until well coated.

* Remove from heat. Transfer to the serving dish with the fish. Serve with hot rice.

(Pinay Cooking Corner)