Fish Pochero

Instructions

1. 1

   Rub salt all over the fish, making sure to get it inside the cavity and on both sides. Let it stay for 5 minutes. This helps draw out moisture and seasons the fish.

2. 2

   Heat cooking oil in a pan over medium high heat. Once the oil is hot (it should shimmer), carefully place the fish in the pan. Fry both sides until golden brown, about to 5 minutes per side. Remove from the pan and set aside on a plate.

3. 3

   In a clean pan over medium heat, add the diced pork fat. Sear until enough fat renders and you see crispy bits, about to 4 minutes. The fat should be golden and the oil clear.

4. 4

   Add the crushed garlic and sliced onion. Sauté until the onion softens and becomes translucent, about 2 minutes.

5. 5

   Put in the sliced Chinese sausage and sauté for 1 minute to release its oils.

6. 6

   Stir in the wedged tomatoes and sauté until they start to break down and become tender, about to 3 minutes.

7. 7

   Mix in the tomato paste and water. Stir everything together and let it come to a boil.

8. 8

   Drop in the potato chunks once the liquid is boiling. Cook for 3 minutes. The potatoes should start to soften but still hold their shape.

9. 9

   Toss in the saba banana slices and drained chickpeas. Cook for another 3 minutes. The bananas should be tender but not mushy.

10. 10

    Add the long green beans and season the broth with fish sauce and ground black pepper to taste. Stir gently.

11. 11

    Slide in the fried fish carefully. Try not to break it apart. Simmer for 2 minutes to let the fish absorb the flavors.

12. 12

    Place the pechay on top of everything. Cover the pot and cook for 1 minute. The residual heat will wilt the pechay perfectly.

13. 13

    Transfer everything carefully to a serving bowl. Serve hot with steamed rice. The broth is perfect for spooning over the rice, so don't leave any behind!