What You’ll Find Here?
Run out of recipe to cook with tilapia? Already tried our sweet and sour tilapia and looking for a new recipe t try?
It’s a fun twist on the classic pochero, but this time, we’re using tilapia as the main star. It’s simple, delicious, and perfect for any meal with the family.
This dish brings together the rich, hearty flavors of pochero with the light and flaky texture of tilapia. The fish soaks up the tomato sauce and goes so well with the veggies.
You’ll love how comforting and flavorful it turns out. And the best part? The ingredients are basic ones you probably already have at home.
We’ll be using tilapia, tomatoes, potatoes, saba bananas, and a few other kitchen staples. The steps are easy, so even if you’re just starting out in the kitchen, you’ll have no problem making this.
What is Pocherong Tilapia?
Pocherong Tilapia is a fun seafood twist on the usual Filipino pochero. Instead of pork, beef, or chicken, we’re using tilapia. It’s a light, flaky fish that easily soaks up all the yummy tomato flavor.
This dish is super comforting. It’s cooked with sweet saba bananas, potatoes, green beans, cabbage, and sometimes even pechay or Chinese cabbage, depending on what you have on hand. The sauce is made with fresh tomatoes and a bit of tomato sauce, giving it that sweet and savory taste we all love.
The usual process goes like this: sauté some garlic, onions, and tomatoes, then add the tilapia and veggies. Let it all simmer in a bit of water, season with salt and pepper, and that’s it. Some people like to fry the tilapia first so it holds up better in the sauce and adds extra flavor. That part is totally up to you.
It’s a hearty ulam that’s best served with rice. If you’re craving pochero but want something lighter, this is a great option to try.
Pocherong Tilapia Ingredients
Oil
You’ll need a bit of oil for sautéing and frying. It helps cook everything evenly and brings out the flavor of the garlic and onions.
Sweet Plantain (Saging na Saba)
This adds a nice sweetness to the dish. Once it softens, it gives a great contrast to the savory sauce.
Potatoes
These make the dish heavier and more satisfying. They soak up all that sauce and turn soft and flavorful.
Tilapia
This is the star of the show. Tilapia is light and flaky, and it goes perfectly with the tomato-based sauce.
Garlic (Minced)
Garlic makes everything smell and taste better. Just a quick sauté and it brings a lot of flavor.
Onion (Sliced)
Onions turn soft and slightly sweet when cooked. They help make the sauce richer.
Tomatoes
Fresh tomatoes give a nice balance of sweet and sour. They help make the sauce taste homemade.
Tomato Sauce
This gives the dish that deep tomato flavor and helps make the sauce thick and rich.
Water
You’ll need some water to loosen the sauce and make sure everything cooks evenly.
Green Beans
They add crunch and a fresh taste. Plus, they bring color and texture to the dish.
Chinese Cabbage (Pechay Baguio)
This leafy veggie softens quickly and soaks up all the sauce. Super simple but tasty.
Pechay
Another leafy green, but with a slightly bitter taste. It balances out the sweetness from the saba and tomatoes.
Cabbage
Cabbage adds volume and a gentle sweetness. It blends in well as it cooks.
Salt and Pepper
Just your basic seasoning. Add as much or as little as you like, depending on your taste.
How To Cook Pocherong Tilapia
1. Prepare the Ingredients
First, gather all your ingredients. Clean the tilapia thoroughly and scale it. Pat it dry with paper towels and season lightly with salt. Peel and cut the sweet plantains (saging saba) and potatoes into chunks. Mince the garlic, slice the onion, and chop the tomatoes. Prepare the string beans, Chinese cabbage (pechay baguio), pechay, and cabbage.
2. Fry the Sweet Plantains and Potatoes
Heat cooking oil in a large pan over medium heat. Fry the sweet plantains until they are golden brown. Remove and set aside. Next, fry the potatoes until they are golden brown as well. Remove and set aside.
3. Fry the Tilapia
In the same pan, fry the tilapia until golden brown on both sides, about 3-5 minutes per side. Remove and set aside.
4. Sauté the Aromatics
In separate pan, add 2 tablespoon of cooking oil and sauté the garlic until fragrant. Add the onions and cook until translucent. Add the tomatoes and cook until soft. Add the tomato sauce.
5. Cook the Vegetables
Add the green beans and the stalks of the Chinese cabbage. Stir and cook for about 2 minutes. Pour in the water or fish stock and bring the mixture to a boil. Add the cabbage, Chinese cabbage leaves, and pechay. Reduce the heat and let it simmer until the vegetables are tender, about 8 minutes.
6. Combine and Simmer
Season the dish with salt and pepper to taste. Add the fried sweet plantains and potatoes. Carefully place the fried tilapia into the pot. Simmer for another 5-7 minutes until the vegetables are tender and the flavors meld together.
7. Serve and Enjoy
Adjust the seasoning if needed. Serve the Pocherong Tilapia hot with steamed rice. Enjoy!
More Chicken Recipes You’ll Love
Try these other fish recipes that are just as tasty and easy to cook:
Sarciadong Tilapia – Crispy fried tilapia simmered in a flavorful tomato and egg sauce.
Daing na Bangus – Marinated milkfish fried until golden and crispy. Perfect with suka and garlic rice.
Paksiw na Bangus – A tangy and savory dish cooked in vinegar, garlic, and peppercorns. Comfort food at its finest.
Bangus with Tausi – Milkfish in black bean sauce, giving it that salty-sweet flavor that pairs so well with rice.
Sarciadong Bangus – Soft, fried bangus covered in a chunky tomato-egg sauce. Super simple and satisfying.
Frequently Asked Questions
Yes, you can prepare the dish ahead of time and reheat it gently before serving, but the vegetables may become softer.
Pocherong Tilapia is best served hot with steamed rice to soak up the delicious sauce.
If the sauce is too thick, you can add a little more water or fish stock until you reach the desired consistency.
Pocherong Tilapia
Ingredients
- 1 cup Cooking Oil
- 4 pieces Sweet Plantain / Saging Saba
- 2 pieces Potatoes large
- 4 pieces Tilapia medium
- 6 cloves Garlic (minced)
- 1 piece Onion large (sliced)
- 4 pieces Tomatoes large
- 150 grams Tomato Sauce
- 2 cups Water
- 12 pieces Green Beans
- 1 piece Chinese Cabbage / Pechay Baguio small
- 1 bunch Pechay
- 1 piece Cabbage small
- Salt and Pepper to taste
Instructions
- Clean the tilapia thoroughly and scale it. Pat it dry with paper towels. Season lightly with salt.
- Heat cooking oil in a large pan over medium heat. Fry the sweet plantain (saging na saba) until golden brown. Remove and set aside. Fry the potatoes until golden brown. Remove and set aside.
- Fry the tilapia until golden brown on both sides, about 3-5 minutes per side. Remove and set aside.
- In separate pan, add 2 tablespoon of cooking oil and sauté the garlic until fragrant. Add the onions and cook until translucent. Add the tomatoes and cook until soft. Add the tomato sauce.
- Add the green beans and Chinese cabbage stalks. Stir and cook for about 2 minutes. Pour in the water or fish stock and bring to a boil.
- Add the cabbage, Chinese cabbage leaves, and pechay. Reduce heat and simmer until the vegetables are tender, about 8 minutes.
- Season with salt and pepper to taste. Add the saba bananas and potatoes if using.
- Carefully place the fried tilapia into the pot. Simmer for another 5-7 minutes until the vegetables are tender and flavors meld.
- Adjust seasoning if needed. Serve the Pocherong Tilapia hot with steamed rice. Enjoy!
Watch this!
Notes
- Using broth or stock instead of plain water adds depth to the flavor. You can use fish broth, chicken broth, or a combination of both.
