Pro Tips
**Chef's Tips & Troubleshooting:**
- For fried fish, score the skin lightly so the heat penetrates evenly and prevents curling.
- Fry fish over medium-high heat without moving it until the skin releases naturally from the pan.
- Pat fish dry with paper towels before frying to ensure a crisp, golden crust.
- Rinse shellfish thoroughly under cold water to remove sand and grit before cooking.
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.
Steamed Fish with Mayonnaise
Steamed large fish stuffed with scallions and ginger and topped with mayonnaise dressing. The fish is then topped with colorful toppings. This holiday and fiesta dish is best served cold.
Instructions
- Clean the fish by removing the innards, gills, and scales (if necessary).
- Rub salt on the inner and outer parts of the fish. Stuff fish with scallion and ginger.
- Pour-in about 1 to 1 1/2 quart water in a wide steamer. Let boil. Put the fish in and
- Steam for 35 to 45 minutes depending on the size of the fish. The larger the fish, the longer the steaming time.
- Take off the fish from the steamer and then arrange on a serving plate. Let the excess water drip.
- Meanwhile, combine Lady's Choice Mayonnaise with the other mayo dressing ingredients. Mix well.
- When the fish reaches room temperature, spread the mayonnaise mixture over the fish.
- Separate the egg white from the yolk. Mince the eggs. Arrange the topping ingredients over the mayo mixture.
- Refrigerate the fish for 3 hours.
- Serve.
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Pro Tips & Troubleshooting
- For fried fish, score the skin lightly so the heat penetrates evenly and prevents curling.
- Fry fish over medium-high heat without moving it until the skin releases naturally from the pan.
- Pat fish dry with paper towels before frying to ensure a crisp, golden crust.
- Rinse shellfish thoroughly under cold water to remove sand and grit before cooking.
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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