Pocherong Tilapia
Explore our Pocherong Tilapia recipe on the blog! Step-by-step guide to making a delicious Filipino fish stew, perfect for any meal and full of rich, savory flavors.
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.