Fish Caldereta Recipe (Kalderetang Isda)

I discovered this Fish Caldereta recipe during one Lenten season when I was tired of the usual pritong isda. As someone who loves traditional caldereta, I wanted to create a fish version that would still have that rich, comforting sauce we Filipinos love. Using easy-to-find ingredients from the local palengke, I created this dish that's now a favorite even outside of fasting days. The secret? A combination of banana ketchup and a tiny spoonful of peanut butter that makes the sauce creamy and flavorful.

My family was skeptical at first (fish in caldereta?), but now they love this dish. It's perfect when you want something different from the usual fish recipes, It's so simple to make, you don't need to be an expert cook to get that authentic caldereta taste.

What Is Fish Caldereta?

Fish Caldereta (Kalderetang Isda) is a Filipino fusion dish that reimagines the classic caldereta stew by replacing traditional meat with tender chunks of firm white fish. The fish is simmered in a rich tomato-based sauce enriched with banana ketchup and optionally peanut butter, featuring a medley of potatoes, carrots, mushrooms, and bell peppers. It's perfect for Lenten season or any time a lighter yet flavorful dish is desired.

Jump to:

• Why You'll Love This Recipe
• Ingredients
• Equipment
• How To Make
• Tips from Lola's Kitchen
• Substitutions
• Troubleshooting
• Storage & Reheating
• FAQ
• Related
•  
• The Story Behind Fish Caldereta 

Ingredients

Each component in this recipe serves a purpose. Firm white fish provides a meaty texture without falling apart. Banana ketchup and spaghetti sauce create a sweet-tangy base typical of Filipino cooking.

The optional peanut butter adds richness and body to the sauce, while the vegetables provide color, nutrition, and texture. The cheese melts into the sauce, creating creaminess without needing heavy cream.

Together, these ingredients create a balanced dish that's both flavorful and satisfying without being heavy.

Advertisements

For the Fish:

• ¾ lb firm white fish (mahi-mahi or tuna/Tambakol), cut into 1-inch cubes
• 2 tablespoons + ½ tablespoon extra virgin olive oil
• Salt and pepper to taste

For the Sauce Base:

• 1 clove garlic, minced
• 1 medium onion, sliced
• ¾ cup spaghetti sauce
• 2 tablespoons banana ketchup
• 1 tablespoon peanut butter (optional)
• 3-4 tablespoons water
• 2-3 tablespoons grated cheese

Vegetables:

• 1 small potato, cubed
• ¼ cup carrots, cubed
• ½ cup button mushrooms, quartered
• ¼ cup bell peppers, diced

Optional Add-ins:

• Sugar to taste for tamis-anghang (sweet-spicy flavor)
• Chili flakes to taste
• Green peas - ¼ cup

Equipment

• Large non-stick pan (Kawali) - For pan-frying the fish without sticking, ensuring a perfect golden crust
• Medium pot (Kaldero) - For cooking the stew, providing even heat distribution
• Sharp knife - For precise cutting of fish and vegetables
• Cutting board - For safe and sanitary food preparation
• Wooden spoon - For gentle stirring without breaking the delicate fish pieces
• Measuring spoons and cups - For accurate measurements of ingredients
• Garlic press (optional) - For efficiently mincing garlic

Advertisements

How To Make

1. Preparation: Before starting, gather all your ingredients and equipment. Take your fish out of the refrigerator 15 minutes before cooking to bring it to room temperature. While waiting, cut your fish into 1-inch cubes. Pat the pieces dry with paper towels and season them with salt and pepper.
2. Prep Vegetables: Cut your vegetables: slice the onion, mince the garlic, cube the potatoes and carrots into similar sizes, quarter the mushrooms, and dice the bell peppers. Having everything ready will make cooking smoother.
3. Cook Fish: Heat 2 tablespoons of olive oil in your pan over medium-high heat. Once hot (you'll see slight ripples in the oil), carefully add your seasoned fish cubes. Cook until golden brown, about 2-3 minutes per side. Remove the fish and set aside.
4. Start Sauce: In a pot, heat the remaining ½ tablespoon of olive oil over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add sliced onions and cook for 3-5 minutes until they become soft and clear.
5. Combine: Carefully return the cooked fish to the pot with the garlic and onions. Cover and let it cook gently for 2-3 minutes to let the flavors combine.
6. Add Vegetables: Add your cubed potatoes and carrots first, then the quartered mushrooms. Pour in the spaghetti sauce, water, and banana ketchup. Stir everything very gently so you don't break up the fish.
7. Simmer: When the sauce starts to bubble, lower the heat to a simmer. Cook for about 10-12 minutes or until you can easily pierce the potatoes and carrots with a fork.
8. Enrich Sauce: If you're using peanut butter, add it now along with the grated cheese and diced bell peppers. Keep simmering and stirring occasionally for another 5-10 minutes. You'll know it's done when you see tiny spots of oil appearing on top of the sauce.
9. Season: Taste the sauce and add salt and pepper if needed. If you like it sweet and spicy (tamis-anghang), you can add a pinch of sugar and some chili flakes.
10. Rest: Let the dish rest for 5 minutes before serving. This gives the sauce time to thicken slightly and helps all the flavors come together.
11. Serve: Serve hot over steamed white rice. You can garnish with some fresh cilantro if you like, and serve with calamansi on the side.

Tips from Lola's Kitchen

• Fish Selection: Choose fish with firm flesh that won't easily break apart. Mahi-mahi, tuna, lapu-lapu, and cream dory work excellently.
• Dry Before Frying: Always pat fish dry with paper towels before frying to ensure a beautiful golden crust and prevent splatter.
• Gentle Handling: Use a wooden spoon and stir gently to keep fish pieces intact throughout cooking.
• Sauce Consistency: The sauce should coat the back of a spoon but still be pourable. If too thick, add water gradually (1 tablespoon at a time).
• Rest Before Serving: Like many stews, fish caldereta benefits from a 5-minute rest after cooking, allowing flavors to deepen.
• Oil Spots: When you see small spots of oil appearing on the surface of your sauce, it's a sign your caldereta is done to perfection.
• Cooking Vegetables: Add harder vegetables (potatoes, carrots) first, then softer ones (bell peppers) later to ensure everything is properly cooked.
• Room Temperature Fish: Letting fish come to room temperature before cooking ensures more even cooking and better browning.
• Fresh Aromatics: Using freshly minced garlic rather than pre-packaged provides superior flavor to the sauce base.

Substitutions

• Fish: Any firm white fish can be used - cream dory, tanigue, lapu-lapu, or even bangus belly (milkfish) if you remove the bones well.
• Spaghetti Sauce: Plain tomato sauce mixed with 1 teaspoon Italian herbs and a pinch of sugar works as a substitute.
• Banana Ketchup: Regular tomato ketchup will work, but add ½ teaspoon sugar to mimic the sweetness of banana ketchup.
• Peanut butter: Cashew butter works well, or you can omit it entirely for a lighter sauce.
• Button Mushrooms: Shiitake mushrooms provide a more earthy flavor, or you can use regular white mushrooms.
• Bell Peppers: Roasted red peppers from a jar work well, or substitute with ¼ cup chopped green beans for texture.
• Olive Oil: Any neutral cooking oil can be used instead of olive oil.
• Cheese: Filipino processed cheese works best, but mild cheddar or Monterey Jack can be substituted.

Troubleshooting

Fish Breaking Apart:

• Your fish might be too delicate. Next time, choose a firmer variety.
• Ensure you're not stirring too vigorously - use gentle folding motions instead.
• The fish might be overcooked before adding to the sauce. Slightly undercook it during the initial frying.
• Let the fish rest after frying before adding to the sauce.

Sauce Too Thick:

• Add water gradually, 1 tablespoon at a time, until desired consistency is reached.
• Keep heat at medium-low to prevent rapid reduction.
• If you've added peanut butter, it will naturally thicken the sauce more than versions without it.
• If repeatedly too thick, reduce the amount of cheese in your next batch.

Sauce Too Thin:

• Simmer uncovered for 5-10 minutes to reduce liquid.
• Add an additional tablespoon of grated cheese, which helps thicken the sauce.
• In emergencies, mix ½ teaspoon cornstarch with 1 tablespoon cold water and stir into the sauce.
• Ensure you're using the correct amount of spaghetti sauce (which is thicker than plain tomato sauce).

Not Enough Flavor:

• Ensure you're properly seasoning the fish with salt and pepper before frying.
• Toast the garlic a bit longer at the beginning for more depth.
• Add a bouillon cube or a splash of fish sauce for more umami.
• Let the dish rest longer before serving to allow flavors to develop.

Storage & Reheating

Refrigerating:

• Cool completely before transferring to an airtight container.
• Store in the refrigerator for up to 3 days.
• The flavors often improve overnight as the spices meld together.

Freezing:

• Freezing fish caldereta is not recommended as the fish texture suffers and vegetables become mushy upon thawing.
• If you must freeze, consume within 1 month and be aware the texture will change.

Reheating:

• Stovetop Method (Preferred): Place in a pot with 1-2 tablespoons of water to prevent sticking. Heat over low heat, stirring occasionally until warmed through (about 5-7 minutes).
• Microwave Method: Place in a microwave-safe dish, cover loosely, and heat at 70% power in 1-minute intervals, stirring between each interval until heated through. This prevents the fish from becoming rubbery.
• Regardless of method, be careful not to overheat as this will make the fish tough and may break it apart.

Advertisements

FAQ

Related

Looking for other recipes like this? Try these:

The Story Behind Fish Caldereta 

Caldereta, originally known as "caldereta de cordero" in Spanish, came to the Philippines during the 300 years of Spanish colonization. The traditional version, made with goat or beef, became a staple of Filipino celebrations and special occasions. However, during the Lenten season, when many Filipino Catholics observe meatless Fridays, creative home cooks began experimenting with seafood alternatives.

Fish Caldereta (Calderetang Isda) emerged as a brilliant solution to maintain the beloved flavors of caldereta while respecting religious traditions. This adaptation showcases the Filipino talent for culinary innovation, transforming a meat-based dish into a lighter, equally satisfying meal that's perfect for the 40 days of Lent.

The genius of Fish Caldereta lies in its sauce. While traditional caldereta uses liver spread for richness, this version combines Filipino pantry staples like banana ketchup (a World War II innovation) and tomato sauce to create its distinctive flavor. Some regions add coconut milk for extra creaminess, while others, like this recipe, incorporate a small amount of peanut butter – a technique borrowed from Kare-Kare, another Filipino favorite.

Today, Fish Caldereta has evolved beyond its Lenten origins to become a year-round favorite in Filipino households. It's particularly popular in coastal regions where fresh fish is abundant, and each area has its own twist on the recipe. In Bicol, they might add coconut milk and chilies, while in Visayas, some cooks incorporate local fish like tanigue or maya-maya.

What makes this dish truly special is its versatility. Whether you're using lapu-lapu, mahi-mahi, or even cream dory, the rich sauce complements any firm white fish. It's a perfect example of how Filipino cuisine continues to evolve while honoring its traditional roots, making it a favorite not just during Lent but throughout the year.

This modern version of Fish Caldereta represents the best of Filipino home cooking – practical, flavorful, and adaptable. It's a dish that proves you don't need meat to create something truly spectacular, and it's become a go-to recipe for families looking to incorporate more fish into their diet while enjoying the familiar, comforting flavors of classic caldereta.