Pro Tips
**Chef's Tips & Troubleshooting:**
- Wrap the filling tightly so the lumpia stays intact during frying.
- Seal the edge of the wrapper with a dab of water or flour paste to prevent unrolling in the oil.
- 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.
Fish Lumpia
Fish Lumpia — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Preheat oven to 370F (188C).
- Arrange the bangus in a baking tray. Bake for 15 minutes or until flaky
- Remove from the oven. Let it cool down. Scrape the meat from the fish and place in a bowl.
- Heat 3 tablespoons of cooking oil. Once the oil becomes hot, sauté onion and celery. Add the carrot. Sauté for 30 seconds
- Add the chopped parsley, and fish flakes. Cook for 1 minute. Add salt and pepper. Stir and cook for 30 seconds. Arrange in a large bowl.
- Put the minced singkamas into the bowl along with the egg. Season with salt and ground black pepper. Stir until all ingredients are well blended.
- Cut the lumpia wrapper in half to form two triangles. Lay a piece of triangular wrapper in a flat surface wherein the base of the triangle is located below.
- Scoop 1 to 2 tablespoons of the fish mixture and arrange on the lower part of the wrapper. Mold using your hands to form a long cylinder and partially press to compress the mixture. Secure the filling by folding both sides of the wrapper inwards until the mixture is covered. Roll the wrapper starting from the bottom to the top. Dip your finger in egg white or water and rub it over the tip of the wrapper to make it sticky. Gently the press the tip against the egg rolls to secure. Do this until all the fish mixture is consumed. Note: watch the video below for more details on how to wrap the egg roll properly.
- Heat the remaining oil in a pan. Once the oil gets hot enough, start to fry the egg rolls. Make sure to retain extra space in the pan to equally cook the rolls. Cook one side for 2 to 3 minutes or until golden brown. Turn over to cook the other side.
- Transfer to a cooling rack. Let the oil drip.
- Serve with your favorite dipping sauce.
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Pro Tips & Troubleshooting
- Wrap the filling tightly so the lumpia stays intact during frying.
- Seal the edge of the wrapper with a dab of water or flour paste to prevent unrolling in the oil.
- 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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