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How to Cook Kalderetang Labahita

Kalderetang Labahita is a comforting Filipino fish caldereta made with tender fried labahita simmered in a savory tomato-based sauce with vegetables for a lighter yet flavorful home-cooked meal.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Fish Recipe
Cuisine: Filipino
Keyword: baked fish recipe, caldereta recipe, fish caldereta, kalderetang labahita
Servings: 6 servings
Calories: 215kcal
Author: Manny

Ingredients

  • 1 1/4 kilo Labahita fillets cut into chunks
  • 2 pcs calamansi or 1 pc lemon extract the juice
  • 1/2 cup all-purpose flour
  • cooking oil for frying
  • 1 Tbsp. cooking oil
  • 2 cloves garlic minced
  • 1 pc onion chopped
  • 1 pc potato peeled and cut into cubes
  • 1 pc small carrot peeled and cut into cubes
  • 1/2 cup water
  • 2 Tbsp. kaldereta mix powder dissolved in 1 cup water
  • 1 pc green bell pepper sliced into strips or square
  • 1 tsp. fine salt

Instructions

How to cook Kalderetang Labahita:

  • Sprinkle fish with calamansi juice and mix to coat the fish well.
  • Dredge in flour and fry in hot oil until golden brown. Set aside.
  • In a skillet heat oil and saute garlic and onion, then follow the potatoes and carrots.
  • Stir fry until the potatoes and carrots are tender.
  • Add water and simmer for a few minutes then pour the kaldereta mix.
  • Season with salt then add bell peppers and simmer again for a few seconds.
  • Add the fried fish and simmer again for a few minutes. Serve hot.

Notes

Cooking Tips:

Choose Fresh and Firm Labahita

Always select labahita fillet that smells clean and feels firm to the touch, as freshness greatly affects the final taste. Fresh fish holds its shape better during frying and simmering. This prevents the fish from breaking apart once added back into the sauce.

Do Not Skip the Frying Step

Frying the fish before adding it to the sauce helps lock in moisture and flavor. The light crust also protects the fish from overcooking during simmering. This step keeps the fish tender while allowing it to absorb the caldereta sauce.

Control the Simmering Time

Once the fish is added to the sauce, keep the simmer gentle and short. Overcooking can make the fish dry and flaky instead of soft. A few minutes is enough for the flavors to blend without compromising texture.