This recipe is the fish version of the pork pochero or commonly known as “pochero”. It is stewed mudfish with tomato sauce, saba bananas or plantain bananas, sweet potatoes and cabbage. The cooking method of cooking this pocherong dalag is frying the fish first before stewing it with the vegetables. You can also cook it without frying but it will have some unpleasant fishy taste and odor which is the characteristics of mudfish.
Pocherong Dalag: A Taste of Home
I still remember the first time I tasted pocherong dalag. It was one of those lazy Sunday afternoons at my Lola Ising’s house in Nueva Ecija, where the air smelled of ripe mangoes, and the sound of clucking chickens filled the backyard. My Tito Boy had just come back from a fishing trip, proudly holding up a freshly caught dalag, its scales glistening under the afternoon sun. Lola, ever the kitchen maestro, declared that we would have pochero na dalag for dinner.
Now, if you’ve ever had pochero before, you’d know it’s usually made with pork or beef, slow-cooked in a rich tomato broth with sweet potatoes, cabbage, and bananas. But in the provinces, where fresh fish is abundant, families have their own variations. In our case, mudfish—or dalag, as we call it—was the star of the dish.
Why Frying the Fish Makes a Difference
Lola never skipped a step when it came to cooking, and she always insisted on frying the dalag first before adding it to the stew. I once asked her why, and she simply smiled, saying, “Subukan mong hindi iprito, amoy-lansa ‘yan!” True enough, mudfish has a distinct earthy, slightly muddy scent that can linger in the broth if not handled properly. By frying it first, you not only lock in its natural flavors but also remove the fishy odor, giving the dish a richer and more balanced taste.
I remember watching her as she sprinkled salt over the freshly sliced fish, the oil crackling as each piece hit the pan. The golden, crispy skin formed a delicious contrast to the soft, flaky flesh inside. She set the fried dalag aside and moved on to the next step—the heart of any pochero dish—the sauce.
The Rich, Tomato-Based Broth of Pocherong Dalag
As with most Filipino stews, a good pochero na dalag starts with a solid base of garlic, onions, and tomatoes. Lola sautéed them in a deep kawali, stirring until the tomatoes broke down into a thick, fragrant paste. She then poured in just enough water to create a light broth and let it simmer to allow the flavors to blend beautifully.
Once the broth started to bubble, she dropped in the saba bananas and camote. This was always my favorite part. The combination of the subtly sweet plantains and the creamy texture of the sweet potatoes made the broth taste even more comforting. Some say the addition of bananas in pochero traces back to the Spanish era, when Filipinos adapted European stews to local ingredients, replacing potatoes with more readily available plantains. It’s fascinating how food history finds its way into our everyday meals.
Bringing It All Together
With the vegetables nearly done, Lola carefully placed the fried dalag back into the pot, allowing it to absorb the flavors of the stew. She always said to let it simmer for just a few minutes—enough for the broth to seep into the fish, but not too long that it loses its crisp texture. A final pinch of salt, a dash of MSG (yes, she swore by it!), and a quick stir later, the dish was ready.
We gathered around the dining table, the warm, comforting aroma of pochero na dalag filling the air. Tito Boy reached for the biggest piece of fish, while my cousins and I fought over the last piece of camote. It was one of those simple, unassuming meals that somehow tasted like home—hearty, nostalgic, and made with love.
Serving Suggestions and Final Thoughts
For the best experience, serve pocherong dalag piping hot with a generous serving of steamed rice. Some people like adding a bit of patis (fish sauce) or calamansi for an extra kick, but personally, I think the dish is already perfect on its own.
If you’ve never tried this fish version of pochero, I highly recommend giving it a shot. It’s a wonderful way to enjoy the comforting flavors of a classic Filipino stew while making use of fresh, local ingredients. Plus, it’s an excellent dish for family gatherings, bringing everyone together just like it did in Lola Ising’s kitchen all those years ago.
How to Cook Pocherong Dalag
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.
