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Pocherong Dalag
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How to Cook Pocherong Dalag

Pocherong dalag is a hearty Filipino fish stew made with fried mudfish, simmered in a rich tomato-based broth with sweet saba bananas, tender vegetables, and creamy sweet potatoes.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Fish Recipes
Cuisine: Filipino
Keyword: mudfish pochero, pocherong dalag
Servings: 3 servings
Calories: 186kcal
Author: Manny

Ingredients

  • 1 pc medium-sized dalag
  • 1/2 head garlic pounded
  • 1/2 cup tomato sauce
  • 1/2 cup oil
  • 1 pc onion sliced finely
  • 1 pc small cabbage cut into 4 parts
  • 3 pcs ripe banana saba cut into halves
  • 2 pcs yellow camote cut into halves
  • 2 cup water
  • salt MSG

Instructions

How to cook Pocherong Dalag

  • Clean and slice dalag into serving pieces. Salt and fry dalag and set aside.
  • Saute the garlic, onions, and tomatoes. Add water. When it boils, add the bananas, camote, and cabbage.
  • Cover and simmer until vegetables are done. Add fish; then salt and MSG to taste.
  • Serve hot Good for 4 persons.

Notes

Cooking Tips:

Fry the Dalag to Enhance Flavor and Remove Odor

Mudfish has a natural earthy scent that can be overwhelming if not prepared correctly. Frying the fish before adding it to the stew helps eliminate any unpleasant odor while giving it a firmer texture that won’t easily break apart in the broth. This step also adds a subtle crispiness, creating a delicious contrast to the soft, flavorful stew.

Use Ripe Saba Bananas for Natural Sweetness

Saba bananas add a distinct sweetness that balances the acidity of the tomato sauce, but choosing the right ripeness is key. Slightly ripe saba bananas work best, as they hold their shape during cooking while still imparting a mild sweetness to the broth. Overripe bananas can become too mushy, while unripe ones may taste too starchy and lack flavor.

Let the Broth Simmer for a Richer, More Balanced Taste

Rushing the cooking process can result in a bland, underdeveloped broth, so patience is essential. Allow the tomatoes, onions, and garlic to simmer together before adding water to fully extract their natural flavors. The longer the broth simmers, the deeper and more cohesive the taste, making every spoonful of pocherong dalag truly satisfying.