Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Blanch bitter vegetables like ampalaya in salted water first to reduce bitterness.
- Add a pinch of sugar to tomato-based vegetable dishes to balance acidity.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness. Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Crispy Fried Mahi Mahi Sarciado
fried mahi mahi sarciado deep-fried until golden and crunchy — crispy on the outside, tender on the inside. Served with a tangy dipping sauce.
Instructions
- Rub garlic salt all over the Mahi Mahi fillets. Let it stay for 10 minutes.
- Heat 2 cups oil in a deep cooking pot.
- While the oil is heating-up, dredge the fish in all-purpose flour. Shake off any excess flour.
- Deep fry in medium heat until the outer part turns crispy and medium brown. Note: this can take up to 8 to 12 minutes.
- Remove the fish from the pot. Let the excess oil drip. Arrange in a plate.
- Prepare the sauce by heating olive oil in a cooking pot or saucepan.
- Saute onion and tomato until both becomes soft. Cover the pot. Continue to cook for 2 minutes.
- Pour vegetable broth (or water). Add egg and garlic salt. Stir and continue to cook until the egg starts to curdle.
- Add the sauce over the fried Mahi Mahi. serve with your favorite side dish.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Blanch bitter vegetables like ampalaya in salted water first to reduce bitterness.
- Add a pinch of sugar to tomato-based vegetable dishes to balance acidity.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
Substitutions
Storage & Reheating
Crispy dishes are best enjoyed fresh — they lose their crunch when stored. If you must store leftovers, reheat in an air fryer or oven at 375°F (190°C) for 5–7 minutes to restore crispiness.
Avoid microwaving crispy dishes — the steam makes the coating soggy. Use a toaster oven or stovetop skillet instead.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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