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Howto Cook Pocherong Bangus

Pocherong Bangus is a comforting Filipino stew featuring tender milkfish simmered with a savory mix of tomatoes, vegetables, and sometimes pineapple, creating a rich and flavorful dish.
Prep Time8 minutes
Cook Time13 minutes
Total Time21 minutes
Course: Fish Recipe
Cuisine: Filipino
Keyword: milkfish pochero, pocherong bangus
Servings: 4 servings
Calories: 165kcal
Author: Manny

Ingredients

  • 1 kilo bangus boneless about 2 pcs medium size
  • 2 pcs saba bananas sliced
  • 3 pcs sweet potatoes peeled and quartered
  • 3 cloves garlic chopped
  • 1 pc onion sliced
  • 2 bunch pechay trimmed
  • 15 pcs green beans halved
  • 3 cups water
  • 1 tsp. sugar
  • 2 Tbsp. tomato paste
  • salt and pepper to taste
  • cooking oil

Instructions

How to cook Pocherong Bangus:

  • Prepare the bangus by dividing each fish into four pieces. Season with salt and pepper and fry in hot oil until golden brown. Set aside.
  • Fry the sweet potatoes and saba bananas too until brown and cooked. Set aside.
  • Heat cooking oil in a pan and saute garlic and onion until fragrant. Add in the tomato paste and stir for minute then add water.
  • Bring to a boil and add the sweet potatoes, saba bananas, green beans and pechay. Season with salt and pepper and let it simmer for 2 minutes and cover. Then add the fried bangus and simmer for a minute and turn off heat. Serve hot and enjoy!

Notes

Cooking Tips:

Choose Fresh Bangus

For the best flavor, select fresh bangus (milkfish) with clear, bright eyes and firm, shiny skin. If you can, ask your fishmonger to clean and gut the fish for you. This will save time and ensure your fish is ready for cooking.

Use a Heavy-Bottomed Pot

A heavy-bottomed pot distributes heat evenly, preventing the ingredients from sticking or burning. This is especially important for dishes like pocherong bangus, where the vegetables and fish need to cook slowly and absorb flavors. Preheat the pot before adding your ingredients to ensure even cooking.

Simmer Slowly for Tender Fish

Cook your pocherong bangus over low heat to allow the flavors to meld and the fish to become tender. Avoid high heat, as it can cause the fish to become tough and dry. Gently stir occasionally to prevent sticking and ensure even cooking.