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.
- Press tofu between paper towels with a heavy object for 15 minutes to remove excess water before cooking.
- Add fish sauce gradually when cooking seafood — its strong flavor can easily overpower delicate fish.
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.
Pesang Isda with Ginisang Miso
Fresh fish, napa cabbage leaves, bok choy and green onion (cut in cooked the Filipino way — savory, satisfying, and best served with steamed rice.
Instructions
- Prepare Ginisang Miso by heating oil in a pan. Add onion. Saute for 20 seconds.
- Add garlic. Continue cooking for 10 seconds. Put the tomato in the pan and then saute until both tomato and onion softens.
- Add crumbled tofu. Stir and cook until all ingredients are well blended.
- Put the Miso in the pan. Saute for 2 minutes.
- Add soy sauce, ground black pepper, and water. Stir. Cook for 1 minute. Transfer to a serving bowl. Set aside.
- Start making Pesang Isda by frying the fish. Heat oil in a wok. Fry one side of the fish until it turns golden brown in color. Turn it over and do the same on the opposite side. Remove from the pan and place on a clean plate. Set aside.
- On a clean pan, heat oil. Saute onion and ginger. Cook until the layers of the onion separate. Add garlic. Continue cooking for 30 seconds.
- Pour rice washing and add whole peppercorn. Boil for 2 minutes.
- Add fried fish. Cook one side for 3 minutes. Turn it over and boil the opposite side for 5 minutes.
- Add seasoning of with fish sauce and add remaining vegetables. Continue cooking for 2 minutes.
- Serve with Ginisang Miso.
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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.
- Press tofu between paper towels with a heavy object for 15 minutes to remove excess water before cooking.
- Add fish sauce gradually when cooking seafood — its strong flavor can easily overpower delicate fish.
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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