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Daing na Labahit Con Salsa Pin It!
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How to Cook Daing na Labahita Con Salsa

Daing na labahita con salsa is a Filipino-style fish dish featuring savory dried and salted labahita simmered in rich tomato sauce with tender potatoes, sweet green peas, and aromatic seasonings.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Fish Recipe
Cuisine: Filipino
Keyword: daing na labahita, dried fish, labahita con salsa
Servings: 6 servings
Calories: 125kcal
Author: Manny

Ingredients

  • 1 pc medium daing na labahita sun dried surgeon fish, cut into large squares
  • 3 Tbsp. vinegar
  • 8 cloves garlic crushed
  • 1 pc medium onion sliced
  • 3 pcs small potatoes cut into 4
  • 1/4 cup cooked/frozen green peas
  • 1 can Tomato Sauce (227grams)
  • 2 pcs laurel leaves
  • 4 stalks green onions cut into 1 inch pieces

Instructions

How to cook Daing na Labahita Con Salsa:

  • Soak daing in 3 cups water with 1 Tbsp. vinegar for 15-20 minutes.
  • Change vinegar solution 3 times. Drain. Boil daing in 3 cups water for 10-15 minutes. Drain.
  • Saute garlic, onion, potatoes and green peas. Add tomato sauce, daing, laurel leaves and 1 cup water. Simmer until the sauce is thick.
  • Season with salt, sugar and pepper according to taste. Add green onions just before serving.

Notes

Cooking Tips:

Soak the Dried Fish Properly

Soak the dried labahita in water and vinegar for 15 to 20 minutes, changing the solution three times to help remove excess salt. Boil the fish in fresh water for 10 to 15 minutes before adding it to the sauce. Since saltiness varies, taste a small piece after boiling so you can adjust the seasoning later.

Simmer the Sauce Until Thick

Let the tomato sauce simmer gently so the flavors meld and the potatoes become tender without breaking apart. If the sauce is too watery, cook it uncovered for a few more minutes to allow excess moisture to evaporate. If it thickens too quickly before the potatoes are cooked, add a little water and continue simmering.

Season Gradually for Balanced Flavor

Add salt, sugar, and pepper only after the sauce has simmered, since the dried fish already contributes plenty of saltiness. Start with a small pinch of sugar to balance the tomatoes' acidity, then taste and adjust as needed. Sprinkle chopped green onions just before serving to add a fresh flavor and a pop of color.