Fish Pochero (Filipino Fish and Vegetable Stew)

Discover how to make this delicious fish pochero Filipino recipe! Tender fried tilapia simmered in rich tomato broth with vegetables, Chinese sausage, and chickpeas. A comforting one pot meal the whole family will love!

Fish pochero is a delicious Filipino twist on the classic pochero recipe. Instead of the traditional beef or pork, this version uses tender white fish, making it lighter yet just as flavorful and satisfying.

 

This fish pochero recipe brings together the best of Filipino comfort food with fried tilapia, Chinese sausage, chickpeas, and fresh vegetables simmered in a rich tomato based broth. The combination of savory and slightly sweet flavors makes this dish absolutely irresistible!

What I love most about this pochero fish recipe is how it transforms simple ingredients into something truly special. The fried fish stays beautifully intact while soaking up all those wonderful flavors from the broth. Plus, it’s a complete meal in one pot, which makes cleanup so much easier.

Let me show you how to make fish pochero the way we love it!

What is Fish Pochero?

Fish pochero is a Filipino stew that uses fish instead of the traditional meat proteins like beef, pork, or chicken. It follows the same cooking method as classic pochero but with a much shorter cooking time since fish cooks faster than meat.

Traditional pochero is a beloved Filipino comfort dish with Spanish origins. The name comes from the Spanish word “puchero,” which refers to a cooking pot. Over time, Filipinos adapted the recipe by adding local ingredients like saba bananas, pechay, and fish sauce, making it uniquely our own.

What makes fish pochero special is how the fried fish holds its shape in the tomato based broth while still absorbing all those delicious flavors. The sweet saba bananas balance out the savory notes from the Chinese sausage and pork fat, creating that perfect harmony of tastes we love in Filipino cooking.

Why This Recipe Works

• Frying the fish first creates a protective crust that prevents it from falling apart when simmered in the broth.
• Rendering pork fat adds richness and depth that you don’t get from cooking oil alone.
• Using ripe saba bananas provides natural sweetness that balances the savory tomato broth.
• Adding vegetables in stages ensures each one is cooked perfectly without overcooking the fish.

Ingredients for Fish Pochero

• Whole tilapia – Use fresh tilapia if possible. The whole fish with bones adds flavor to the broth. You can also use bangus, maya maya, or any firm white fish that holds up well to frying.
• Pork fat – This small amount makes a big difference in flavor. The rendered fat adds richness to the broth. If you can’t find pork fat, you can use bacon or substitute with cooking oil, though the flavor won’t be as deep.
• Chinese sausage – Look for the sweet variety (lap cheong). It’s usually found in the Asian section of grocery stores. The sausage adds a subtle sweetness and savory depth. You can substitute with chorizo de bilbao if needed.
• Potato – Regular white potatoes work best. They help thicken the broth slightly as they cook and add heartiness to the dish.
• Saba banana – These cooking bananas are essential for authentic pochero. They’re less sweet than regular bananas and hold their shape when cooked. If unavailable, use plantains cut into thick chunks.
• Long green beans – Also called sitaw or yard-long beans. Cut them into 2 to 3 inch pieces. Regular green beans work as a substitute.
• Chickpeas – Drain well before adding. The chickpeas add protein and a creamy texture. You can use white beans or red kidney beans instead.
• Pechay – Also known as bok choy. Add this last so it stays crisp and bright green. Napa cabbage or regular cabbage works too.
• Garlic – Fresh garlic is key for the aromatic base. Crushing releases more flavor than just chopping.
• Onion – Yellow or white onions work best. They add sweetness and depth to the broth.
• Tomatoes – Fresh, ripe tomatoes are ideal. They break down during cooking and add natural acidity to balance the dish.
• Tomato paste – This intensifies the tomato flavor and gives the broth its rich color. You can use tomato sauce as a substitute, but the paste is more concentrated.
• Salt – For seasoning the fish before frying. This helps the crust form better.
• Cooking oil – For deep frying the fish. Use a neutral oil with a high smoke point like vegetable or canola oil.
• Water – Forms the base of the broth. You can use fish stock or chicken stock for extra flavor.
• Fish sauce and ground black pepper – Season at the end to your preference. Start with fish sauce and adjust from there.

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. 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.
3. Fry both sides until golden brown, about 4 to 5 minutes per side. Remove from the pan and set aside on a plate.

1. In a clean pan over medium heat, add the diced pork fat. Sear until enough fat renders and you see crispy bits, about 3 to 4 minutes. The fat should be golden and the oil clear.
2. Add the crushed garlic and sliced onion. Sauté until the onion softens and becomes translucent, about 2 minutes.

1. Put in the sliced Chinese sausage and sauté for 1 minute to release its oils.
2. Stir in the wedged tomatoes and sauté until they start to break down and become tender, about 2 to 3 minutes.
3. Mix in the tomato paste and water. Stir everything together and let it come to a boil.

1. 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.
2. Toss in the saba banana slices and drained chickpeas. Cook for another 3 minutes. The bananas should be tender but not mushy.

1. Add the long green beans and season the broth with fish sauce and ground black pepper to taste. Stir gently.
2. Slide in the fried fish carefully. Try not to break it apart. Simmer for 2 minutes to let the fish absorb the flavors.
3. Place the pechay on top of everything. Cover the pot and cook for 1 minute. The residual heat will wilt the pechay perfectly.

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

What to Serve with Fish Pochero

• Steamed White Rice – The classic pairing. The broth soaks into the rice beautifully and the combination is perfect comfort food.
• Garlic Fried Rice (Sinangag) – If you want something more flavorful than plain rice. The garlic complements the savory broth.
• Fish Sauce with Calamansi Dip – Mix fish sauce with freshly squeezed calamansi juice and chopped bird’s eye chili. This adds a tangy, spicy kick to each bite.
• Atchara (Pickled Papaya) – The sweet and tangy pickled papaya cuts through the richness of the pochero.
• Ensaladang Talong (Eggplant Salad) – A fresh, light side dish that balances the hearty stew.

Can I use frozen fish for this recipe?

Yes, you can! Just make sure to thaw the fish completely and pat it very dry before rubbing with salt and frying. Excess moisture will cause the oil to splatter and prevent the fish from getting that nice golden crust.

How do I prevent the fish from falling apart?

The key is to fry it until it’s nice and golden on both sides first. This creates a protective crust. Then when adding it to the broth, handle it gently and avoid stirring too much. A gentle simmer works better than a rolling boil.

Can I make this recipe ahead?

You can prep all the vegetables and fry the fish ahead of time. Store them separately in the fridge. When ready to serve, just make the broth fresh and add everything in. This way the fish and vegetables stay in better shape.

What’s the difference between regular pochero and fish pochero?

Traditional pochero uses beef or pork as the main protein and usually has a longer cooking time. Fish pochero cooks much faster and has a lighter, more delicate flavor. The cooking method is similar, but the timing is adjusted for the quicker cooking fish.

Can I add other vegetables?

Absolutely! Cabbage, carrots, and bell peppers all work great in this dish. Just be mindful of cooking times and add them accordingly. Harder vegetables like carrots should go in with the potatoes, while softer ones like cabbage can be added near the end.

• Use fresh fish whenever possible for the best flavor and texture.
• If you can’t find pork fat, bacon works well as a substitute.
• Saba bananas can be replaced with plantains in equal amounts.
• For a richer broth, use fish stock or chicken stock instead of water.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheat gently on the stovetop to avoid overcooking the fish.

More Pochero Recipes

Try this simple fish pochero recipe for your next family meal and I guarantee everyone will be asking for seconds. The combination of flavors and textures makes it a Filipino favorite that never gets old. Enjoy!