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 shrimp dishes, leave the tails on for extra flavor and visual appeal.
- Pat fish dry with paper towels before frying to ensure a crisp, golden crust.
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.
Fried Pompano
Fried Pompano — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Make diagonal incisions on both sides of the fish using a sharp knife. This will open the fish to absorb the seasonings.
- Rub the salt all over the fish and then sprinkle both sides with ground black pepper. Let it stay for 10 to 15 minutes.
- Heat the cooking oil in a pan.
- Spread the flour in a plate and then dredge both sides of the fish. This helps avoid the oil to splatter because the flour will absorb the liquid.
- When the oil becomes hot, fry one side of the fish in medium to high heat for about 8 to minutes or until the color turns golden brown and the texture becomes crisp.
- Flip the fish gently to cook the other side. Fry it for about 7 to 8 minutes.
- Remove the place from the pan while letting excess oil drip. Place it in a plate lined with paper towels so that the oil will be absorbed.
- Serve with lemon wedges along with your favorite vegetable dish as a side.
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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 shrimp dishes, leave the tails on for extra flavor and visual appeal.
- Pat fish dry with paper towels before frying to ensure a crisp, golden crust.
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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