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.
- Pat fish dry with paper towels before frying to ensure a crisp, golden crust.
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. 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.
Easy Fish with Tausi
Crispy fried fish fillet cubes tossed in a thick and savory sauce made with salted black beans, ginger, garlic, and green onions. The fish is marinated in sherry cooking wine and sesame oil before frying, giving it a clean flavor that pairs perfectly with the salty fermented bean sauce. Serve over steamed white rice.
Instructions
- Combine 3 tablespoons of sherry cooking wine, salt, and 1 teaspoon of sesame oil in a bowl. Mix well. Add the fish cubes and marinate for 30 minutes.
- Soak the salted black beans in warm water for 15 minutes. Drain and set aside.
- Bring to a simmer the cooking oil in a pot over medium high heat. Remove the fish from the marinade and coat each piece evenly with 3 tablespoons of cornstarch. Fry the fish in batches until light brown and crispy. Remove from the pot and set aside on a plate lined with paper towels.
- In a bowl, combine the chicken stock, remaining sesame oil, remaining sherry cooking wine, ground black pepper, remaining cornstarch, and sugar. Mix well and set aside.
- Heat 3 tablespoons of oil in a separate pan, preferably from the oil used to fry the fish. Sauté the garlic, ginger, and drained salted black beans for 30 to 60 seconds.
- Add the fried fish cubes back into the pan and gently stir to combine.
- Pour in the sauce mixture and continue cooking while stirring gently until the sauce thickens and coats the fish.
- Sprinkle the chopped green onions on top. Transfer to a serving plate and serve warm.
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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.
- Pat fish dry with paper towels before frying to ensure a crisp, golden crust.
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
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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