Pro Tips
**Chef's Tips & Troubleshooting:**
- Marinate fish in vinegar and calamansi for no more than 30 minutes, or the acid starts cooking it raw (like ceviche).
- Pat fish completely dry before frying — moisture is the enemy of crispy coating.
- Fry fish in batches to maintain oil temperature and prevent sticking.
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.
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. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. 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.
Fish Balls
Fish balls — deep-fried fish paste balls skewered on sticks with sweet and spicy dipping sauce. The ultimate Filipino street food snack.
Instructions
- Mix fish paste with cornstarch, egg, fish sauce, garlic powder until it's smooth.
- Form into small balls. Drop into simmering water (not boiling) for 10 minutes until they float.
- Deep fry at 350F for 2 minutes until golden. Skewer 3-4 per stick.
- Serve with sweet-spicy vinegar ketchup sauce.
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Pro Tips & Troubleshooting
- Marinate fish in vinegar and calamansi for no more than 30 minutes, or the acid starts cooking it raw (like ceviche).
- Pat fish completely dry before frying — moisture is the enemy of crispy coating.
- Fry fish in batches to maintain oil temperature and prevent sticking.
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Substitutions
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
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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