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.
- Use a non-stick pan when cooking delicate white fish to prevent sticking and breaking.
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.
Tochong Bangus
Sliced bangus milkfish is simmered in a savory tomato-based sauce with crispy fried tofu, mashed tahure, and salted tausi black beans until the fish is flaky and infused with rich, salty, and tangy fermented bean flavors.
Instructions
- Rub salt all over the fish. Let it stay for 10 minutes.
- Heat oil in a pan. Fry both sides of the fish until the color turns light to medium brown. Remove fish from the pan and place on a clean plate. Set aside.
- Make the tocho sauce by heating 3 Tablespoons of cooking oil in a clean pan. Sauté garlic, onion, ginger, and tomato.
- Once the onion softens, add vinegar, tahure and tausi. Cook for 30 seconds.
- Pour water into the pan. Let boil. Cook in a low heat setting for 3 minutes.
- Add fried fish and fried tofu in the pan. Cover and continue cooking for 8 to 10 minutes. Note: add water as needed.
- Season with with salt, ground black pepper, and sugar. Serve with warm rice.
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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.
- Use a non-stick pan when cooking delicate white fish to prevent sticking and breaking.
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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