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.
- For squid, cook quickly over high heat — it turns rubbery if simmered longer than 3 minutes.
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. True to Ilocano tradition, this Inabraw (Boiled Vegetables with Fried Fish) pairs wonderfully with a side of steamed rice and fresh bagoong (fermented shrimp paste) for an authentic regional experience.
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.
Inabraw (Boiled Vegetables with Fried Fish)
Inabraw — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Pour in water in a pan or cooking pot. Let boil.
- Add the ginger, onion, and tomato. Cover and boil in medium heat for 10 to 12 minutes.
- Pour-in the anchovy sauce. Stir. Add the bitter melon, string beans, okra, and eggplant. Cover and cook for 8 to 12 minutes.
- Add the jute leaves. Stir and then add the fried fish on top. Cook for 3 minutes.
- Move to to a serving plate. Serve with warm white rice and calamansi or lime.
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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.
- For squid, cook quickly over high heat — it turns rubbery if simmered longer than 3 minutes.
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.
True to Ilocano tradition, this Inabraw (Boiled Vegetables with Fried Fish) pairs wonderfully with a side of steamed rice and fresh bagoong (fermented shrimp paste) for an authentic regional experience.
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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