Pro Tips
**Chef's Tips & Troubleshooting:**
- Fry fish in batches to maintain oil temperature and prevent sticking.
- For bangus, remove the inner dark line along the backbone — it has a strong fishy taste.
- Pat fish completely dry before frying — moisture is the enemy of crispy coating.
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.
Gising Gising with Bangus
Looking for an easy yet tasty vegetable dish? Gising gising with Bangus is ready in minutes yet turns out super creamy and flavorful. This vegetable dish would surely wake your senses up!
Instructions
- Gently remove the fish skin and discard. chop the flesh, removing and discarding any stray bones. using sharp knife
- Get a pan - medium heat and warm up oil. Add onions, garlic, and ginger and Cook it until softened.
- Add shrimp paste and cook for 30 seconds.
- Add coconut milk and chili peppers and cook for about 1 to 2 minutes or until slightly thickened.
- Add fish and cook for about 2 to 3 minutes or until color changes.
- Add green beans and Keep cooking until vegetables are tender yet crisp, fish is cooked through, and the sauce is reduced.
- Sprinkle in salt and pepper to taste. Serve it while it's hot.
- To easily cut the green beans, bundle and line up several pieces on the cutting board, trim off the stems, and slice into the desired length all at once.
- For a smooth, creamy sauce, cook the coconut milk low and slow. Do not allow to boil as it might separate or curdle.
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Pro Tips & Troubleshooting
- Fry fish in batches to maintain oil temperature and prevent sticking.
- For bangus, remove the inner dark line along the backbone — it has a strong fishy taste.
- Pat fish completely dry before frying — moisture is the enemy of crispy coating.
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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