Pro Tips
**Chef's Tips & Troubleshooting:**
- For oyster sauce dishes, add it at the end of cooking to preserve its savory depth.
- Do not stir coconut milk dishes too vigorously once seafood is added — gentle folding prevents breaking.
- For seafood soups, add the seafood last and simmer just until cooked to preserve tenderness.
- For shrimp dishes, leave the tails on for extra flavor and visual appeal.
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.
Cedar Plank Salmon
Cedar Plank Salmon — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Combine salt, pepper, garlic and onion powder in a bowl. Mix well.
- Pour the oil in the bowl and mix with the spices.
- Rub the oil mixture all over the salmon fillet. Let it stay for 15 minutes.
- Heat-up the grill.
- Meanwhile, place the salmon on the cedar plank.
- Arrange the cedar plank with salmon on top of the grill. Cover the grill and continue to grill the salmon for 15 to 20 minutes, or until the salmon gets flaky.
- Remove the salmon from the grill. Arrange in a serving plate.
- Serve with lemon or calamansi.
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Pro Tips & Troubleshooting
- For oyster sauce dishes, add it at the end of cooking to preserve its savory depth.
- Do not stir coconut milk dishes too vigorously once seafood is added — gentle folding prevents breaking.
- For seafood soups, add the seafood last and simmer just until cooked to preserve tenderness.
- For shrimp dishes, leave the tails on for extra flavor and visual appeal.
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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