Pro Tips
**Chef's Tips & Troubleshooting:**
- Use a non-stick pan when cooking delicate white fish to prevent sticking and breaking.
- Remove the vein from shrimp with a toothpick for a cleaner presentation and texture.
- Do not stir coconut milk dishes too vigorously once seafood is added — gentle folding prevents breaking.
- For oyster sauce dishes, add it at the end of cooking to preserve its savory depth.
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.
Beer and Cilantro Marinated Prawn
Beer and Cilantro Marinated Prawn — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Combine beer and cilantro in a bowl. Stir and then add the prawn. Let it stay for at least 3 hours.
- Make the basting sauce by combining butter, salt, and garlic powder. Mix well.
- Heat-up the grill. Put the marinated prawn on the grill and then continue to grill one side for 4 minutes. Baste the opposite side with the butter mixture. Turn the prawn over to grill the other side. Do not forget to apply the basting sauce.
- Transfer the grilled prawn in a serving plate. Serve with lemon wedges.
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Pro Tips & Troubleshooting
- Use a non-stick pan when cooking delicate white fish to prevent sticking and breaking.
- Remove the vein from shrimp with a toothpick for a cleaner presentation and texture.
- Do not stir coconut milk dishes too vigorously once seafood is added — gentle folding prevents breaking.
- For oyster sauce dishes, add it at the end of cooking to preserve its savory depth.
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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