Fish Kare-Kare (Labahita)

Fish kare-kare is a healthier version of the traditional meat based kare-kare. Even though this dish is loaded with vegetables, it contains meat such as oxtail, beef tripe, beef or sometimes pork knuckles, that is, the usual kare-kare. But the fish kare-kare as I’ve said is healthier because fish is rich in omega 3 instead of saturated fat in beef or pork. And about the kind of fish used in this kare-kare, labahita fillet is a perfect choice.


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How to Cook Fish Kare-Kare (Labahita)
Prep time
Cook time
Total time
Recipe type: Fish Recipe
Cuisine: Filipino
Serves: 6 servings
  • ¾ kilo labahita, deboned and cut into large cubes
  • 2 tbsp rice flour
  • ½ cup cornstarch
  • ½ cup toasted peanuts, pounded
  • 6 cloves garlic, crushed
  • 3 heads native pechay
  • 1 medium onion, chopped
  • 1 tbsp calamansi juice
  • 5 strings sitaw (100grams), cut into 2" pieces
  • ⅓ tsp iodized salt or 1 tsp rock salt
  • 1 medium puso ng saging (banana heart), sliced
  • ¼ tsp pepper
  • 3 medium eggplants, sliced
  • 1 to ½ cups water
  • 1 tbsp atsuete juice
  • 1 tsp sugar
  • 1 can (140grams) Del Monte Tomato Sauce
  • Cooking oil for frying
  • Bagoong alamang or shrimp paste (sauteed)
How to cook Fish Kare-Kare
  1. Marinate labahita cubes in calamansi juice, iodized or rock salt and pepper for 30 minutes.
  2. Coat each piece with cornstarch, then fry in oil until golden brown. Set aside.
  3. Saute onion and garlic in oil. Add water, sitaw, puso ng saging, eggplant and atsuete juice.
  4. Season with salt, pepper and sugar according to taste. Simmer for 20 minutes.
  5. Add the rest of the ingredients except fish.
  6. Simmer, stirring occasionally, until pechay is cooked.
  7. Add fish just before serving. Serve with sauteed bagoong alamang.


Fish Kare-Kare