Pocherong Isda

AJI-NO-MOTO® Umami Seasoning


  • 1 cup (250ml) Cooking oil
  • 5 pcs. (1kg) Tilapia, medium sized
  • 1/2 cup (80g) Potato, sliced into wedges
  • 1/2 cup (80g) Saba, sliced into wedges
  • 1 Tbsp. (10g) Garlic, minced
  • 1 Tbsp. (10g) Onion, chopped
  • 3 Tbsps. (45g) Tomato paste
  • 2 cups (500ml) Water
  • 1 1/2 cups (200g) Baguio beans, trimmed, sliced in half
  • 2 cups (150g) Pechay, sliced in half
  • 1/2 tsp. (4g) Salt, iodized
  • 1 tsp. (5g) Sugar, brown
  • 1 pack (10g) AJI-NO-MOTO® Umami Seasoning
  • 1/16 tsp. (0.3g) Black pepper, ground
Serve with:
  • 5 cups (800g) Rice, boiled
  • 5 pcs. (250g) Banana (or any fruit)


  1. FRY. Heat oil in pan then fry tilapia for 5 minutes on each side or until cooked. Drain excess oil from the fish in a colander and side aside. Next, fry the potato and banana until golden brown then drain excess oil & set aside.
  2. SAUTE. In the same pan, remove some oil and leave 1 tablespoon. Add garlic and onion then sauté until fragrant. Mix-in tomato paste then continue to sauté for 1 minute.
  3. SIMMER. Pour water into the pan and add Baguio beans and pechay, let it simmer for 3 minutes. Add the fried potato, banana, and fish onto the pan.
  4. SEASON. Add salt, sugar, AJI-NO-MOTO®, and black pepper. Mix well.
  5. SERVE. Transfer into a serving bowl then serve with rice and fruit. Enjoy!

Cooking Tips

Pat dry the fish with paper towel before frying to avoid oil splatters.

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ajinomoto cooking_time  Cooking Time: 30 minutes ajinomoto prep_time  Preparation: 25 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1 pc. fish + 1 1/4 cups veg. & sauce + 1 cup rice + 1 pc. Banana (481g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Tilapia is rich in Calcium which is needed to prevent Osteoporosis.


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