Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- For shrimp dishes, leave the tails on for extra flavor and visual appeal.
- For seafood omelettes, cook the filling first before adding eggs to ensure everything is heated through.
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.
Creamy Garlic Salmon
Fresh salmon fillet, cherry tomato, spinach and heavy whipping cream cooked the Filipino way — savory, satisfying, and best served with steamed rice.
Instructions
- Rub salt on the salmon filet. Let it stay for 10 minutes.
- Heat oil. Pan-fry the salmon for 3 to 4 minutes per side. Remove from the pan. Set aside.
- Melt butter on a clean pan. Saute onion and garlic.
- Pour white wine once the onion softens. Let boil.
- Incorporate cherry tomato. Cover and cook until the wine reduces to half.
- Pour heavy whipping cream and add Parmesan cheese. Stir. Cook for 2 minutes.
- Put the fried salmon in the pan. Cook for 3 minutes using low heat.
- Season with ground black pepper and salt (if needed).
- Add Spinach. Turn off heat. Let the residual heat cook the spinach.
- Transfer to a serving plate. Serve.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- For shrimp dishes, leave the tails on for extra flavor and visual appeal.
- For seafood omelettes, cook the filling first before adding eggs to ensure everything is heated through.
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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