Pro Tips
**Chef's Tips & Troubleshooting:**
- For fried fish, score the skin lightly so the heat penetrates evenly and prevents curling.
- Fry fish over medium-high heat without moving it until the skin releases naturally from the pan.
- Remove the vein from shrimp with a toothpick for a cleaner presentation and texture.
- Marinate seafood for no more than 15-20 minutes — acid from calamansi or vinegar can cook it prematurely.
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.
Easy Steamed Fish
Easy steamed fish — whole fish steamed with ginger and scallions, finished with hot oil and soy sauce.
Instructions
- Place the fish over an aluminum foil (the foil must be large enough to cover the entire fish)
- Stuff the fish with slices of lemon and 2 tbsp ginger strips then securely close the foil.
- Place the foil with fish in a steamer and steam for 20 to 30 minutes (this will depend on the size of the fish)
- While steaming, heat a saucepan and put-in the lemon juice.
- Add the sugar and stir until it fully dissolves in the lemon juice.
- Add water and bring to a boil.
- Put-in the lemon zest and 1 tbsp ginger strips then simmer until sauce becomes somewhat thick
- Remove the fish from the steamer and aluminum foil cover and place in a serving plate.
- Pour over the sauce and garnish with cilantro
- Serve hot.
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Pro Tips & Troubleshooting
- For fried fish, score the skin lightly so the heat penetrates evenly and prevents curling.
- Fry fish over medium-high heat without moving it until the skin releases naturally from the pan.
- Remove the vein from shrimp with a toothpick for a cleaner presentation and texture.
- Marinate seafood for no more than 15-20 minutes — acid from calamansi or vinegar can cook it prematurely.
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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