Seafood Recipes
439 seafood recipes from across the Philippines · page 10 of 19
Kimchi at Home
Kimchi at Home — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Kinagang
Kinagang is a refined heirloom dish from Irosin, Sorsogon, that showcases the Bicolano love for seafood and subtle aromatics. Unlike the fiery stews the region is known for, Kinagang takes a gentler approach — sweet lump crabmeat and shredded buko (young coconut) are mingled with scallions, shallots, and the bright, citrusy perfume of lemongrass. The filling is tightly wrapped in banana leaf parcels and steamed, allowing the banana leaf to impart its signature grassy sweetness while the seafood cooks through in minutes. Traditionally served alongside a dipping sauce of calamansi juice and chopped chilies, Kinagang is elegant enough for special occasions yet simple enough for family dinners. It was popularized by Filipino food advocates Amy Besa and Chef Romy Dorotan, who feature it as an appetizer at their Purple Yam restaurant.
Kinamatisang Isda (Red Snapper with Tomatoes)
Kinamatisang Isda — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Kinilaw na Dulong
Raw dulong marinated in vinegar, calamansi, ginger, and chili — a refreshing Filipino ceviche. Tangy, bright, and perfect as an appetizer.
Kinilaw na Isda
Cebu‑style cured fish ceviche. Fresh white fish marinated in calamansi and cane vinegar with onions and ginger until the flesh turns opaque and tender.
Kinilaw na Tanguingo
Fresh raw tanguingo marinated in vinegar, calamansi, ginger, and chili — a Filipino ceviche-style kinilaw.
Kinilaw na Tanigue (Fish Ceviche)
Tanigue fish steak ala bistek — Spanish mackerel cooked bistek-style in soy sauce and calamansi with caramelized onions. Light, tangy, and good over rice.
Kinilaw na Tuna
Fresh raw tuna marinated in vinegar, calamansi, ginger, and chili — a Filipino ceviche-style kinilaw.
Kinunot
A classic Bicolano dish of flaked fish simmered in a spicy, rich coconut sauce with malunggay leaves and chilies. Traditionally made with stingray, the fish is boiled, flaked by hand, and then tossed in the thick, creamy, fiery coconut broth.
Kultyas
Kultyas is a simple yet tasty Filipino vegetable side dish. Juicy tomatoes and savory eggs make it the perfect complement to your favorite fried fish or grilled meat.
Kung Pao Shrimp
Kung Pao Shrimp — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Laing with Shrimp
shrimp slow-cooked in thick coconut milk with shrimp and dried fish. A Bicolano specialty with tender, flavorful ingredients.
Lemon Garlic Butter Salmon with spring salad
Lemon Garlic Butter Salmon with spring salad — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Lemon Garlic Shrimp Pasta
Plump shrimp are sautéed in garlic butter with halved cherry tomatoes and fresh lemon juice until pink and tender, then tossed with al dente fettuccine in a creamy Parmesan and all-purpose cream sauce for a bright and indulgent pasta.
Linguine Pasta with Clams
Linguine Pasta with Clams — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Linguine with Mussels
Linguine with Mussels — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Lobster Pasta in Creamy Alfredo Sauce
Lobster Pasta in Creamy Alfredo Sauce — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Lumpiang Hubad
Lumpiang Hubad with a colorful medley of vegetables and the best garlicky peanut sauce. It has all the delicious flavors you love in fresh lumpia, but without the wrapper!
Lumpiang Togue
Lumpiang Togue is a Filipino dish prepared with local ingredients and authentic flavors. A delicious taste of Philippine cuisine.
Mahi-Mahi Paksiw
Mahi-Mahi Paksiw — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Manila Clam and Mussel Tinola
Manila Clam and Mussel Tinola — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Marinated Grilled Shrimp
shrimp marinated and grilled to perfection — smoky, charred, and succulent. A Filipino barbecue-style preparation.
Marinated Shrimp with Lemon Dill Sauce
Marinated Shrimp with Lemon Dill Sauce — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Meatball Adobo with Shrimp Fried Rice and Egg
Meatball Adobo with Shrimp Fried Rice and Egg — a refreshing Filipino shaved ice dessert with sweet syrup and toppings. Perfect for hot days.