Seafood Recipes
439 seafood recipes from across the Philippines · page 9 of 19
Hoisin Glazed Salmon
Hoisin Glazed Salmon — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Homemade Fish Balls with Spicy Fish Ball Sauce
Homemade Fish Balls are as fun to make as they are to eat! Soft and bouncy, they're popular as street food with spicy fish ball sauce but just as delicious in soups or stir-fries.
Honey and Balsamic Glazed Mahi-mahi
Honey and Balsamic Glazed Mahi-mahi — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
How Long to Boil Lobster
Perfect boiled lobster — tender, sweet lobster meat cooked just until done. The timing guide that guarantees you never overcook expensive seafood again.
Inabraw (Boiled Vegetables with Fried Fish)
Inabraw — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Inaloban a Isda
A fiery Maranao seafood specialty that takes simply grilled fish and transforms it with a deeply spiced coconut gravy. Charred tilapia is immersed in a vibrant sauce built from palapa — a Maranao staple paste of ginger, chilies, and spring onions — then finished with coconut milk and cream. The result is something between ginataang isda and a Southeast Asian curry, with a heat level that gets better with every bite.
Inaluban a Haruan
Inaluban a Haruan is a distinctive Maranao dish from the shores of Lake Lanao in Mindanao, featuring snakehead fish (haruan) simmered in rich coconut milk with sweet potato leaves. Unlike the more familiar ginataan na isda from northern Philippines, this dish carries the unmistakable influence of Southeast Asian Muslim cuisine — the fish is first grilled over charcoal, then gently poached in a coconut broth spiced with turmeric, ginger, and the signature Maranao condiment called palapa, a pounded paste of shallots, ginger, and bird's eye chilies. The result is a golden-hued, aromatic stew that balances creamy richness with a gentle heat, served with steamed rice at festive Maranao gatherings called kanduli.
Inararom na Hipon
A fiery Bicolano specialty where shrimp is cooked and pickled in a punchy blend of cane vinegar, siling labuyo (bird's eye chilies), garlic, and ginger. The name 'inararom' means 'to make aromatic' — referring to the heady, fragrant steam that fills your kitchen as the vinegar and chilies sizzle together. Served alongside steamed rice, this dish hits all the right notes: sour, spicy, and deeply satisfying.
Inentegan
Inentegan is a traditional Zamboanga dish that showcases the culinary fusion of the region — where fresh fish is simmered in a creamy coconut milk broth enriched with a raw egg that's gently stirred in to create ribbons of custard. The dish gets its name from the Tausug word "inenteg," meaning "to scramble" or "to stir in." The result is a silky, slightly tangy fish stew that's comforting yet refined. It's a weekend favorite in Zamboanga households and often served during gatherings.
Inihaw na Bangus (Grilled Milkfish)
Milkfish stuffed with tomato and onions and grilled to perfection. This dish is best when served with a dipping sauce composed of soy sauce and lemon or calamansi. Enjoy it with warm white rice.
Inihaw na Galunggong with Ensaladang Talong
eggplant grilled over charcoal until smoky and caramelized. A Filipino barbecue preparation with bold, charred flavors.
Inihaw na Isda
Inihaw na Isda is whole fish grilled to perfection, a beloved staple across the Philippines with Cebu being one of its strongest traditions. Fresh fish — whether it's galunggong, lapu-lapu (grouper), or tanigue (spanish mackerel) — is simply seasoned with salt and calamansi, then grilled over glowing charcoal until the skin crisps and the flesh is moist and flaky. The beauty of this dish is in its simplicity: it lets the natural sweetness of the fish shine through. It's almost always served with sinangag (garlic fried rice), itlog (fried egg), and a tangy tomato-vinegar dipping sauce called sawsawan.
Inihaw na Panga ng Tuna (Grilled Tuna Jaw)
Inihaw na Panga or Grilled Tuna Jaw is a good way to make grilled tuna. This recipe requires the fish to be marinated in a tart Teriyaki sauce overnight. The basting sauce is composed of soy sauce and granulated white sugar. It is best to use a charcoal grill for this dish because it will allow you to cook the fish evenly. It will also provide a nice smoky flavor to your dish.
Inihaw na Pusit (Grilled Squid)
Inihaw na Pusit (Grilled Squid) is a Filipino dish prepared with local ingredients and authentic flavors. A delicious taste of Philippine cuisine.
Inihaw na Pusit with Scallion
squid grilled over charcoal until smoky and caramelized. A Filipino barbecue preparation with bold, charred flavors.
Inihaw na Tilapia
tilapia grilled over charcoal until smoky and caramelized. A Filipino barbecue preparation with bold, charred flavors.
Inun unan (Fish cooked in Vinegar)
Inun unan — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Itlog at Tuna
Canned tuna is sautéed with onions and ripe tomatoes until fragrant, then scrambled with beaten eggs until fluffy and golden, creating a simple yet protein-packed Filipino comfort dish that comes together in minutes and pairs perfectly with steamed rice.
Kangkong with Squid Balls in Oyster Sauce
Kangkong with Squid Balls in Oyster Sauce — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Kilawin
Filipino ceviche — fresh raw fish marinated in vinegar, calamansi, ginger, and chili. Bright, clean, refreshing.
Kilawin na Isda
Fresh lapu-lapu (grouper), cubed, vinegar, calamansi juice and onion cooked the Filipino way — savory, satisfying, and best served with steamed rice.
Kilawing Kambing
Kilawing Kambing — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Kilawing Puso ng Saging
Kilawing Puso ng Saging — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Kilawing Tuna with Coconut Cream (Fish Ceviche)
Fresh raw tuna kilawin-style marinated in vinegar and calamansi, then finished with rich coconut cream for a silky texture.