Pro Tips
**Chef's Tips & Troubleshooting:**
- Pat fish completely dry before frying — moisture is the enemy of crispy coating.
- Fry fish in batches to maintain oil temperature and prevent sticking.
- Marinate fish in vinegar and calamansi for no more than 30 minutes, or the acid starts cooking it raw (like ceviche).
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.
Kultyas
Kultyas is a simple yet tasty Filipino vegetable side dish. Juicy tomatoes and savory eggs make it the perfect complement to your favorite fried fish or grilled meat.
Instructions
- Add garlic, onion and Cook it until they soften and get fragrant.
- Add tomatoes and cook, mashing with the back of the spoon. Cover and Keep cooking, stirring occasionally, until very soft and release juices.
- Add in chicken bouillon seasoning and pepper to taste.
- Add beaten eggs in a slow stream, stirring often to scramble. Cook it until eggs are set.
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Pro Tips & Troubleshooting
- Pat fish completely dry before frying — moisture is the enemy of crispy coating.
- Fry fish in batches to maintain oil temperature and prevent sticking.
- Marinate fish in vinegar and calamansi for no more than 30 minutes, or the acid starts cooking it raw (like ceviche).
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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