Pro Tips
**Chef's Tips & Troubleshooting:**
- For bangus, remove the inner dark line along the backbone — it has a strong fishy taste.
- Fry fish in batches to maintain oil temperature and prevent sticking.
- Pat fish completely dry before frying — moisture is the enemy of crispy coating.
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.
Ukoy na Dilis
Ukoy na Dilis is a delicious fish fritter made with fresh anchovies. Crunchy and flavorful, they're wonderful as an appetizer or main dish.
Instructions
- Rinse fish and Drain it well. Pat them dry.
- Get a pot on medium heat and warm up about 2-inch deep of oil to about 350 F.
- In a big bowl, combine cornstarch, flour, salt, and pepper. Whisk until well distributed.
- Add egg, water, and fish sauce. Stir to combine.
- Add fish, shallots and green onions. Gently stir to combine.
- Scoop about 2 to 3 tablespoons of the mixture and gently slide the mixture into the hot oil. cook for about 3 to 4 minutes on each side or until it gets golden and crisp. using large spoon
- Take off from the pan and drain on a wire rack set over a baking sheet. serve. using slotted spoon
- Do not over-stir the batter to prevent gluten formation; a few lumps are fine.
- Drain the fish well and Pat them dry with paper towels for the coating to adhere better.
- For the best crunch, use enough oil to fully submerge the smelt and heat to an optimal temperature of 350 F to 375 F. Too high, and the fritters will burn before sufficiently cooked; too low, and they will absorb a lot more grease.
- Do not overcrowd the pan and fry in batches as needed to keep the temperature from plummeting. Clean the oil with a strainer and heat it to 350 F before adding the next set.
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Pro Tips & Troubleshooting
- For bangus, remove the inner dark line along the backbone — it has a strong fishy taste.
- Fry fish in batches to maintain oil temperature and prevent sticking.
- Pat fish completely dry before frying — moisture is the enemy of crispy coating.
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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