Pro Tips
**Chef's Tips & Troubleshooting:**
- Marinate seafood for no more than 15-20 minutes — acid from calamansi or vinegar can cook it prematurely.
- Do not stir coconut milk dishes too vigorously once seafood is added — gentle folding prevents breaking.
- Add fish sauce gradually when cooking seafood — its strong flavor can easily overpower delicate fish.
- For fried fish, score the skin in shallow slits to help it cook evenly and prevent curling.
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.
Crab Dip
Crab Dip — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Combine all the ingredient in an oven and microwave safe bowl.
- Microwave for 1 minute. Gently fold until all the ingredients are well distributed.
- Preheat oven to 350 degrees Fahrenheit.
- Bake the mixture for 15 to 20 minutes or until the top turns light brown.
- Serve with your favorite chips or bread.
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Pro Tips & Troubleshooting
- Marinate seafood for no more than 15-20 minutes — acid from calamansi or vinegar can cook it prematurely.
- Do not stir coconut milk dishes too vigorously once seafood is added — gentle folding prevents breaking.
- Add fish sauce gradually when cooking seafood — its strong flavor can easily overpower delicate fish.
- For fried fish, score the skin in shallow slits to help it cook evenly and prevent curling.
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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