Fish Pochero
Filipino fish pochero with golden fried tilapia, Chinese sausage, chickpeas, saba bananas and vegetables in a savory tomato broth.
This Filipino comfort-food stew balances savory fried tilapia and Chinese sausage with sweet saba bananas, chickpeas and fresh vegetables in a tomato-rich broth.
Instructions
- 1
Rub the salt over the outside and cavity of each tilapia. Let the fish stand for 5 minutes, then pat away any surface moisture.
5 min
- 2
Heat the cooking oil in a large skillet over medium-high heat. Carefully add the fish and fry for 4–5 minutes per side, until golden and the thickest part reaches 145°F. Transfer to a plate.
10 min
- 3
In a clean stockpot over medium heat, sear the diced pork fat for 3–4 minutes, until enough fat renders and the pieces turn golden and crisp.
4 min
- 4
Add the crushed garlic and sliced onion. Sauté for about 2 minutes, until the onion is soft and translucent.
2 min
- 5
Add the sliced Chinese sausage and sauté for 1 minute to release its oil.
1 min
- 6
Add the tomato wedges and sauté for 2–3 minutes, until they begin to soften and break down.
3 min
- 7
Stir in the tomato paste and water, scraping the bottom of the pot, and bring the broth to a boil.
- 8
Add the potato chunks to the boiling broth and cook for 3 minutes; they should begin to soften while retaining their shape.
3 min
- 9
Add the saba bananas and drained chickpeas. Cook for another 3 minutes, keeping the bananas intact.
3 min
- 10
Add the long green beans, then season the broth to taste with fish sauce and ground black pepper. Stir gently.
- 11
Carefully slide in the fried fish without breaking it. Maintain a gentle simmer for 2 minutes so it absorbs the broth's flavor.
2 min
- 12
Lay the pechay over the stew, cover and cook for 1 minute, just until the leaves wilt and the stems remain crisp.
1 min
- 13
Transfer the fish, vegetables and broth carefully to a serving dish and serve hot with steamed rice.
Ago's Notes
- Fresh tilapia gives the best texture. If using frozen fish, thaw it completely and pat it very dry before salting and frying.
- Bangus or another firm white fish may replace tilapia; chorizo de Bilbao may replace the Chinese sausage.
- Saba bananas may be replaced with plantains. Add any extra firm vegetables with the potatoes and tender greens near the end.
- Use a deep, stable pan for frying, keep water away from the hot oil and never leave it unattended. Fish is safely cooked when its thickest part reaches 145°F or is opaque and flakes easily.
- Refrigerate leftovers in an airtight container within 2 hours and use within 2 days. Reheat gently on the stovetop; vegetables may be prepared and the fish fried up to 4 hours ahead if kept refrigerated separately.
Handle the fried fish gently once it enters the broth, then serve the pochero hot with steamed rice while the vegetables still hold their texture.
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