Fish Kare-Kare (Labahita)


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 medium onion, chopped
1 tbsp calamansi juice
5 strings sitaw (l00g), cut into 2″ pieces
1/3 tsp iodized salt or 1 tsp rock salt
1 medium puso ng saging (banana heart), sliced
1/4 tsp pepper
3 medium eggplants, sliced
1 to 1/2 cups water
1 tbsp atsuete juice
1 tsp sugar
1 can (140 g) Del Monte
oil for frying
Tomato Sauce
Bagoong alamang or shrimp paste (sauteed)

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.

Fish Kare Kare

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