Pocherong isda

Most of the time we have fish in our house, but it’s almost always fried fish we’re having for meals. *cue “AGAIN?!”* This dish, called pochero can be cooked with fish or meat. It’s a healthier take on cooking your favorite fried fish because it has lots of veggies such as cabbage, pechay, bananas, and potatoes plus it has lots of lycopene from tomatoes too! The sourness of tomato blends well with the sweetness of banana and the saltiness of the fish 🙂

Veggies for Pochero

½ cup cooking oil 1 pc onion
3 pcs ripe plantains (saging na saba) 6 cloves garlic
2 pcs potatoes 2 pcs tomatoes
1 kg fish (I used tilapia) 4 tbsp fish sauce, or salt
6 cups water
Sugar to taste
Pepper to taste
3 stalks Chinese cabbage( pechay)
1 head cabbage, small
365 g tomato sauce (I used 1 250g pack and 1 115 g pack)


  1. Start off by frying bananas and potatoes in a pan. Set them aside.
  2. Using the same oil, fry the fish then set aside.
  3. Using a wok (or kawali here in the Philippines), sauté onion, garlic, and tomatoes.
  4. Add fish sauce.
  5. Add water then wait for the mixture to boil.
  6. Once the mixture is boiling, add tomato sauce then mix well.
  7. Put in a little sugar and pepper to taste.
  8. Add cabbage and pechay then simmer for 5 minutes (until veggies are soft).
  9. Add in fried bananas and potatoes next. Mix well then simmer for 3 minutes.
  10. Lastly, add the fried fish then mix to coat fish with sauce. Simmer for a minute or two just to let the fish absorb the sauce then you’re done! 😀


  1. You can also add string beans (sitaw) if you like, I just opted not to because it has a relatively high uric acid content – not recommended for people predisposed to gout. Sauté string beans first before you add water because it takes longer to cook compared to the other veggies.
  2. Tomato paste can be used as substitute for tomato sauce 🙂 Just remember that because it is thicker, it’s packed with more flavor so remember to use lesser amount. You’ll probably be needing 150 g of tomato paste for this recipe. Also, don’t forget to dissolve the paste in water first before adding it to the dish 🙂

TIP: We keep a tomato paste pack in our refrigerator because you never know when you’ll gonna need that little extra tomato taste ^^

  1. Lastly, IF you ever find dalag or mudfish (it’s a little bit rare to find) – you should definitely buy it and use it for pochero! Trust me it tastes the best in pochero. We try to go to the market earlier than usual to get our hands on these rare babies because they come in only once a week and they’re almost always sold out!

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