Pro Tips
**Chef's Tips & Troubleshooting:**
- Potatoes and carrots should be added after the meat is tender so they don't disintegrate.
- Liver spread added at the end thickens the sauce and adds richness — don't add it early or it turns grainy.
- Sear the meat well before adding liquids — the Maillard reaction builds deep flavor.
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
No coconut milk? For a richer alternative, blend canned coconut cream with water (1:1). For a lighter option, use evaporated milk with a splash of coconut extract. In a pinch, heavy cream or full-fat milk can replace coconut milk — the texture will be similar though the flavor profile changes. 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.
Coconut Curry Salmon
Want dinner in a hurry? It can't get any easier or tastier than this coconut curry salmon! It's easy to prepare in just 30 minutes yet so super creamy and flavorful. The succulent fish and rich curry sauce are heaven over steamed rice!
Instructions
- Rinse fish and Pat them dry. Cut into 2-inch cubes and Season it with salt and pepper.
- Get a pan - medium heat and warm up oil. Add onions, garlic, ginger, chili peppers, and Cook it until softened and aromatic.
- Add tomatoes and cook, mashing them with a spoon, for about 2 to 3 minutes or until softened and release juice.
- Add coconut milk and Bring it to a simmer. Keep cooking until slightly reduced and thickened.
- Add curry powder and stir until dissolved.
- Add fish and cook for about 3 to 5 minutes or until cooked through.
- Add salt and pepper to taste. Serve while hot
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Pro Tips & Troubleshooting
- Potatoes and carrots should be added after the meat is tender so they don't disintegrate.
- Liver spread added at the end thickens the sauce and adds richness — don't add it early or it turns grainy.
- Sear the meat well before adding liquids — the Maillard reaction builds deep flavor.
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
In a pinch, heavy cream or full-fat milk can replace coconut milk — the texture will be similar though the flavor profile changes.
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
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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