Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- Toast nuts or seeds separately and add them as a garnish for extra texture.
- Cook harder vegetables like carrots and green beans first before adding softer ones.
Cooking Tips
Blanch leafy vegetables in boiling salted water for 30–60 seconds, then plunge into ice water. This locks in their bright color and crisp texture. Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Ingredient Substitutions
Out of cane vinegar? White vinegar, apple cider vinegar, or rice vinegar all work — each brings its own subtle character. Avoid balsamic (too sweet) or distilled white (too harsh). Lemon or calamansi juice can replace vinegar in most marinades and braises. Add a pinch of sugar to balance the acidity. 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. 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.
Sweet and Sour Mahi-mahi
Sweet and Sour Mahi-mahi — fresh vegetables prepared Filipino-style with garlic and shrimp paste. A light and flavorful side dish.
Instructions
- Season with Mahi mahi fillets with salt and pepper.
- Warm up the cooking oil in a frying pan.
- When the oil gets hot, dredge the seasoned mahi mahi fillets in all-purpose flour. Fry each side in medium heat for 3 to 5 minutes or until medium brown. Remove the fried fish from the pan. Arrange in a serving plate. Set aside.
- Meanwhile, make the sweet and sour sauce by combining vinegar, soy sauce, ketchup, and sugar in a bowl. Mix well.
- Heat a saucepan and pour-in the vinegar mixture. Let boil.
- Adjust the heat to medium and then add the carrots, bell peppers, and onion. Stir and cook for 2 minutes.
- Pour-in the cornstarch diluted in water. Stir quickly. Continue to stir gently until the texture becomes thick.
- Turn the heat off. Scoop some sweet and sour sauce and top over the fried Mahi mahi.
- Serve with warm steamed white rice.
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Pro Tips & Troubleshooting
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- Toast nuts or seeds separately and add them as a garnish for extra texture.
- Cook harder vegetables like carrots and green beans first before adding softer ones.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Substitutions
Lemon or calamansi juice can replace vinegar in most marinades and braises. Add a pinch of sugar to balance the acidity.
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
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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