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.
- For fried fish, score the skin lightly so the heat penetrates evenly and prevents curling.
- Let frozen seafood thaw completely in the refrigerator before cooking for even texture.
Cooking Tips
Seafood cooks quickly — remove it from heat the moment it turns opaque and flakes easily with a fork. Overcooking makes it tough and rubbery. Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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. Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor. 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.
Dulong Fishcake
Tiny silver dulong fish are mixed with breadcrumbs, beaten egg, mayonnaise, lemon juice, and Dijon mustard, then pan-fried in butter and olive oil until golden brown and crispy on the outside while remaining tender and flaky within.
Instructions
- Combine fish, 1/ 2 cup bread crumbs, egg, salt, pepper, mustard, garlic, mayonnaise, and lemon juice. Mix well.
- Scoop the mixture and shape into individual patties. Dredge in remaining 1/4 cup breadcrumbs. Set Aside.
- Melt butter in a pan. Pour-in olive oil.
- Pan-fry the fish patties in medium heat for about 5 to 6 minutes per side.
- Take off from the pan. Arrange in a serving plate.
- Serve with chips or salad and top with ranch dressing.
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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.
- For fried fish, score the skin lightly so the heat penetrates evenly and prevents curling.
- Let frozen seafood thaw completely in the refrigerator before cooking for even texture.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor.
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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