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How to Cook Fish Kare-Kare (Labahita)

Fish kare kare is a rich and creamy Filipino stew made with crispy fish, peanut sauce, and vibrant vegetables, offering a lighter yet flavorful twist on the classic dish.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Fish Recipe
Cuisine: Filipino
Keyword: fish kare -kare, labahita kare kare
Servings: 6 servings
Calories: 176kcal
Author: Manny

Ingredients

  • 3/4 kilo labahita deboned and cut into large cubes
  • 2 Tbsp. rice flour
  • 1/2 cup cornstarch
  • 1/2 cup toasted peanuts pounded
  • 6 cloves garlic crushed
  • 3 heads native pechay
  • 1 pc medium onion chopped
  • 1 Tbsp. calamansi juice
  • 5 strings sitaw (string beans) 100grams, cut into 2" pieces
  • 1/3 tsp iodized salt or 1 tsp rock salt
  • 1 pc medium puso ng saging banana heart, sliced
  • 1/4 tsp pepper
  • 3 pcs medium eggplants sliced
  • 1 to 1/2 cups water
  • 1 Tbsp. atsuete juice
  • 1 tsp. sugar
  • 1 can 140 grams Tomato Sauce
  • Cooking oil for frying
  • Bagoong alamang or shrimp paste sauteed

Instructions

How to Cook Fish Kare Kare

  • Marinate labahita cubes in calamansi juice, iodized or rock salt and pepper for 30 minutes.
  • Coat each piece with cornstarch, then fry in oil until golden brown. Set aside.
  • Saute onion and garlic in oil. Add water, sitaw, puso ng saging, eggplant and atsuete juice.
  • Season with salt, pepper and sugar according to taste. Simmer for 20 minutes.
  • Add the rest of the ingredients except fish.
  • Simmer, stirring occasionally, until pechay is cooked.
  • Add fish just before serving. Serve with sauteed bagoong alamang.

Notes

Cooking Tips:

Marinate the Fish for Better Flavor

Before frying, marinate the fish in calamansi juice, salt, and pepper for at least 30 minutes to remove any unwanted fishy taste. The acidity from the calamansi helps tenderize the fish while adding a subtle tang that balances the richness of the peanut sauce. Skipping this step may result in a bland and slightly off-putting flavor.

Coat the Fish for a Crispier Texture

Lightly coat the fish in cornstarch before frying to create a delicate crust that helps it stay intact when mixed into the sauce. This adds a pleasant contrast to the creamy peanut sauce, making each bite more enjoyable. Without this step, the fish may break apart and lose its texture in the stew.

Use Natural Atsuete for Authentic Color

Instead of using artificial food coloring, extract the natural hue from atsuete (annatto seeds) by soaking them in warm water or sautéing in oil. This gives the kare-kare its signature golden-orange color while adding a mild earthy flavor. Artificial coloring may mimic the look, but it won’t enhance the taste the way natural atsuete does.