Run out of recipe to cook with tilapia? Already tried our sweet and sour tilapia and looking for a new recipe t try?
Don’t worry, I’ve got a new dish for you to try – Pocherong Tilapia!
This dish is a twist on the classic pochero, but with our favorite tilapia as the star. It’s simple, tasty, and perfect for the family.
Pocherong Tilapia combines the hearty flavors of pochero with the light, delicate taste of tilapia.
The fish absorbs the rich tomato sauce and blends perfectly with the vegetables.
It’s a comforting dish that’s sure to please everyone at the table.
In this recipe, we’ll be using basic ingredients that you probably already have at home.
We’ll need tilapia, of course, plus some tomatoes, potatoes, saba bananas, and a few other staples.
The steps are easy to follow, so even if you’re new to cooking, you can make this dish without any hassle.
Pocherong Tilapia Ingredients
- Oil: Used for frying and sautéing, oil helps to cook the ingredients evenly and adds a nice texture to the dish. It also helps to bring out the flavors of the garlic and onions.
- Sweet Plantain (Saging Saba): Adds a sweet and savory flavor to the dish. The plantains also provide a nice contrast in texture when cooked.
- Potatoes: These add heartiness to the dish, making it more filling. They absorb the flavors of the sauce well and become tender when cooked.
- Tilapia: The star of the dish, tilapia is a light and flaky fish that pairs perfectly with the rich tomato sauce. It’s mild flavor allows the other ingredients to shine.
- Garlic (Minced): Garlic adds a fragrant and slightly spicy flavor to the dish. It enhances the overall taste and aroma when sautéed in oil.
- Onion (Sliced): Onions provide a sweet and savory base for the sauce. They become soft and caramelized when cooked, adding depth to the dish.
- Tomatoes: Fresh tomatoes add a natural sweetness and acidity. They help to create a rich and flavorful tomato sauce.
- Tomato Sauce: Provides a concentrated tomato flavor that forms the base of the sauce. It thickens the dish and ties all the flavors together.
- Water: Used to adjust the consistency of the sauce and ensure everything cooks evenly. It helps to blend the flavors together.
- Green Beans: Add a crunchy texture and fresh flavor to the dish. They also provide a nice color contrast with the other ingredients.
- Chinese Cabbage (Pechay Baguio): Adds a mild, slightly sweet flavor and tender texture. It cooks quickly and absorbs the flavors of the sauce.
- Pechay: Similar to Chinese cabbage, pechay adds a leafy green element to the dish. It provides a subtle, slightly bitter taste that balances the sweetness of the tomatoes and plantains.
- Cabbage: Adds bulk and a slightly sweet flavor to the dish. It becomes tender and absorbs the flavors of the sauce well.
- Salt and Pepper: Essential for seasoning, salt enhances the natural flavors of the ingredients while pepper adds a mild heat. Adjust these to suit your taste preference.
How To Cook Pocherong Tilapia
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.
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.
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.
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.
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.
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.
Serve and Enjoy
Adjust the seasoning if needed. Serve the Pocherong Tilapia hot with steamed rice. Enjoy!
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.
Handle the tilapia gently and avoid overcooking. Using a wide spatula can help when flipping the fish.
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!
Video
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.
