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You are here: Home / Fish Recipes / Fish Kare-Kare (Labahita)

Fish Kare-Kare (Labahita)

August 1, 2016 by Manny 2 Comments

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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.

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
Print Recipe
5 from 1 vote

How to Cook Fish Kare-Kare (Labahita)

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Fish Recipe
Cuisine: Filipino
Servings: 6 servings
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 medium onion chopped
  • 1 tbsp calamansi juice
  • 5 strings sitaw 100grams, 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 140grams Del Monte 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.

     

    Fish Kare-Kare

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    Filed Under: Fish Recipes Tagged With: fish kare kare, kare kare, labahita, panlasang pinoy, seafood kare kare

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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    Reader Interactions

    Comments

    1. arlene

      December 10, 2016 at 12:53 am

      Hi, would like to try this recipe, but may I know what ingredient this is: 1 can (140grams) Del Monte ?? Thanks. Your recipes are great 🙂

      Reply
      • Manny

        December 10, 2016 at 1:21 am

        5 stars
        Hi Arlene, oops! there is an error on that part. It is 140 gram can Del Monte tomato sauce which I corrected already. Please see the recipe again. Thanks for your feedback!

        Reply

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