The term Pochero is from the Spanish word Puchero which means stewpot. According to Wikipedia, It is a kind of stew prepared in Argentina, Colombia, Uruguay, and in Andalusia and the Canary Islands of Spain. Just like Spanish Puchero, Filipino Pochero is usually cooked with a wide assortment of vegetables and meat like beef, chicken and pork, but Filipinos have come up with another version using fish. Beef, Chicken and Pork Pochero are the popular versions for special occasions like fiesta and Christmas, while Fish Pochero is commonly served during Lent. Regardless of the meat used, Saba banana is a must-have ingredient in Filipino Pochero. The dish won’t be the same without it.
- 2 whole golden pompano with total weight of about 3 lbs(or other lean fish like tilapia, tuna and salmon), each cut into 4 slices
- 3 pcs saba bananas, peeled and cut into 3 bias slices
- 3 cloves garlic, minced
- 1 medium-sized onion, thinly sliced
- 1 cup water
- 1 *8-oz. can tomato sauce
- ¼ cup banana ketchup
- 3 medium-sized potatoes, peeled and quartered
- 15 pieces green beans, cut 2" long
- 1 cup freshly cooked kidney beans
- 3 heads small bok choi, washed and trimmed
- 1 Tbsp sugar
- 2 Tbsp fish sauce
- 5 Tbsp light olive oil
- salt and pepper
- garlic powder
- Sprinkle fish with salt and garlic powder. Let sit for about 15 minutes.
- Meanwhile, in a large skillet over medium heat, fry saba bananas and potatoes in light olive oil until golden brown. Remove from skillet and set aside.
- In the same skillet, fry the fish until medium brown on all sides. Remove from skillet and set aside.
- In the same skillet, saute garlic and onion until onion is almost translucent. Add green beans and saute for a minute.
- Add water, tomato sauce and ketchup. Bring to a gentle boil. Add sugar and fish sauce. Mix well. Season with salt and pepper to suit your taste. Simmer for about 3 minutes.
- Add kidney beans and bok choi. Simmer for 3 minutes. Add fish and simmer for another 3 minutes. Transfer fish to a serving plate.
- Add the fried saba and potatoes into the sauce. Toss until well coated.
- Remove from heat. Transfer to the serving dish with the fish. Serve with hot rice.
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