Fish Pochero

Ingredients for Fish Pochero

• 2 whole tilapia, cleaned and scaled
• 1 oz pork fat, diced
• 1 Chinese sausage, sliced
• 1 medium potato, large pieces
• 2 saba bananas, large pieces
• 12 pieces sitaw
• 14 oz canned chickpeas, drained
• 1 bunch pechay
• 5 cloves garlic, crushed
• 1 onion, sliced
• 2 tomatoes, cut lengthwise
• 3 1/2 tbsp tomato paste
• 2 tsp salt
• 1 cup oil
• 4 cups water
• Fish sauce, to taste
• Crushed pepper, to taste

How to cook Fish Pochero

1. 1.Rub the tilapia with salt, including the cavity, and rest for 5 minutes. Fry over medium-high heat for 4–5 minutes per side until golden; set aside.
2. 2.In a clean pan, cook the pork fat over medium heat for 3–4 minutes until rendered and crisp.
3. 3.Sauté the garlic and onion for 2 minutes, then add the Chinese sausage for 1 minute. Add the tomatoes and cook for 2–3 minutes.
4. 4.Stir in the tomato paste and water, bring to a boil, then add the potato. Cook for 3 minutes.
5. 5.Add the saba bananas and chickpeas; cook for 3 minutes. Stir in the sitaw, fish sauce, and pepper.
6. 6.Carefully return the fish and simmer for 2 minutes. Place the pechay on top, cover for 1 minute, and serve.