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.
- Marinate fish in vinegar and calamansi for no more than 30 minutes, or the acid starts cooking it raw (like ceviche).
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. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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.
Ahi Shoyu Poke
Ahi Shoyu Poke is a Hawaiian raw fish salad with fresh ahi steaks, onions, macadamia nuts, and soy sauce. It's a refreshing and healthy meal that is perfect over sushi rice.
Instructions
- Cut the ahi tuna into bite-sized cubes and marinate briefly in soy sauce and sesame oil.
- Prepare the base — cook rice and let cool, or arrange cucumber slices on a plate.
- Arrange the tuna on top and garnish with sliced avocado, sesame seeds, and green onion.
- Drizzle with ponzu or soy sauce and Best served right away.
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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.
- Marinate fish in vinegar and calamansi for no more than 30 minutes, or the acid starts cooking it raw (like ceviche).
Cooking Tips
Pat shellfish dry before adding to the pan so they sear rather than steam. A hot, quick cook preserves their natural sweetness.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
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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