Salmon Pochero

INGREDIENTS:

4 cloves (20 g) garlic, crushed
1 pc (50 g) medium onion, sliced

4 slices (400 g) medium fish (salmon or any lean fish)

3 pc (750 g) medium saba bananas, cut into 4 (with peel)

1 pc (200 g) medium kamote, cut into chunks

10 pc (170 g) sitaw, cut 2" long

1 pouch (250 g) DEL MONTE Original Style Tomato Sauce

2 heads (200 g) medium pechay, stalks separated from leaves

2 tbsp (28 g) cooking oil, for sautèing

1 tbsp (14 g) iodized fine salt or iodized rock salt

1/2 tsp (1.5 g) pepper

1 tsp (5 g) sugar

1. SAUTÉ garlic and onions. Pour in 2-1/2 cups water. Season with 1 tbsp iodized rock salt (or 1 tsp iodized fine salt), 1/2 tsp pepper and 1 tsp white sugar.

2. ADD saba and kamote when water boils. Simmer for 5 minutes. Add sitaw and DEL MONTE Tomato Sauce. Simmer for another 15 mites. Add fish and pechay. Simmer until cooked or about 5 minutes.

From: http://www.kitchenomics.com/recipe/fish-pochero/669/

Trivia: Saba banana and sweet potato make the pochero taste really good. You can replace fish with chicken or pork if you wish.