Fish Caldereta Recipe (Kalderetang Isda)
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, 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 for a satisfying meatless meal that's perfect for Lenten season or any time a lighter yet flavorful dish is desired.
Equipment
- Large non-stick pan (Kawali) for pan-frying fish
- Medium pot (kaldero) for cooking the stew
- Sharp knife (kutsilyo) for precise cutting of ingredients
- Cutting board (Sangkalan) for preparation
- Wooden spoon (sandok na kahoy) for gentle stirring without breaking the fish
- Measuring spoons and cups (panukat) for accurate measurements
- Garlic press (optional) for mincing garlic
Ingredients
For the Fish:
- ¾ lb firm white fish mahi-mahi or tuna/Tambakol, cut into 1-inch cubes
- 2 tablespoon + ½ tablespoon extra virgin olive oil
- Salt and pepper to taste Asin at Paminta
For the Sauce Base:
- 1 clove garlic Bawang, minced
- 1 medium onion Sibuyas, sliced
- ¾ cup spaghetti sauce
- 2 tablespoon banana ketchup Banana Catsup
- 1 tablespoon peanut butter Optional
- 3-4 tablespoon water
- 2-3 tablespoon grated cheese Keso
Vegetables:
- 1 small potato Patatas, cubed
- ¼ cup carrots Karot, cubed
- ½ cup button mushrooms Kabute, quartered
- ¼ cup bell peppers Paminta, diced
Optional Add-ins:
- Sugar Asukal to taste for tamis-anghang
- Chili flakes Siling labuyo to taste
- Green peas Gisantes - ¼ cup
Instructions
- Before starting, gather all your ingredients and equipment. You'll need a sharp knife, cutting board, large pan for frying, and a medium pot for the stew.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Let the dish rest for 5 minutes before serving. This gives the sauce time to thicken slightly and helps all the flavors come together.
- Serve hot over steamed white rice. You can garnish with some fresh cilantro (wansoy) if you like, and serve with calamansi on the side.
Tips from Lola's Kitchen
- Choose firm white fish that won't easily break apart
- Pat fish dry before frying for better browning
- Don't overcrowd the pan when frying fish
- Stir gently to keep fish pieces intact
- If sauce is too thick, add water gradually
- Let dish rest for 5 minutes before serving for flavors to meld
Traditional Serving Suggestions
- Serve hot with steamed white rice (Kanin)
- Garnish with fresh cilantro (Wansoy)
- Pair with calamansi on the side
- Optional: Serve with crusty pandesal for sauce-dipping
Troubleshooting
- Fish breaking apart:
- Ensure fish is fresh and firm
- Handle gently when stirring
- Don't overcook
- Sauce too thick:
- Add water gradually, 1 tablespoon at a time
- Keep heat at medium-low
- Sauce too thin:
- Simmer longer uncovered
- Add more cheese
Ingredient Alternatives
- Fish: Any firm white fish (Cream Dory, Tanigue)
- Spaghetti sauce: Tomato sauce + Italian herbs
- Banana ketchup: Regular tomato ketchup
- Peanut butter: Cashew butter or skip
- Button mushrooms: Shiitake or regular mushrooms
- Bell peppers: Roasted red peppers
Storage & Reheating
- Refrigerator: Store in airtight container for up to 3 days
- Freezer: Not recommended for fish version
- Reheating:
- Stovetop: Low heat with splash of water
- Microwave: 70% power, 1-minute intervals
Variations
- Spicy Version:
- Add bird's eye chilies (Siling labuyo)
- Include chili flakes in sauce
- Creamy Version:
- Add ¼ cup cream
- Increase cheese to ¼ cup
- Vegetable-loaded:
- Add green peas
- Include chopped celery
- Add diced sayote
FAQs
Q: Can I make this ahead? A: Best served fresh, but can be made 1 day ahead. Q: Is this spicy? A: No, but you can add chilies to taste. Q: Can I skip peanut butter? A: Yes, it's optional for added richness. Q: How do I prevent fish from breaking? A: Use firm fish and handle gently. Q: Can I use other vegetables? A: Yes, adjust cooking time accordingly.
Nutrition
Calories: 285kcalCarbohydrates: 18gProtein: 24gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 580mgPotassium: 249mgFiber: 3gSugar: 6gVitamin A: 1870IUVitamin C: 16mgCalcium: 44mgIron: 1mg
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