Pro Tips
**Chef's Tips & Troubleshooting:**
- Do not stir coconut milk dishes too vigorously once seafood is added — gentle folding prevents breaking.
- For fried fish, score the skin in shallow slits to help it cook evenly and prevent curling.
- Cook fish fillets skin-side down first until the skin is crispy before flipping.
- Let frozen seafood thaw completely in the refrigerator before cooking for even texture.
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.
Deviled Egg with Salmon
Deviled Egg with Salmon — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- In a mixing bowl, mash the boiled egg yolks.
- Add-in salt, paprika, mustard powder, minced smoked salmon, cream cheese, sour cream, and minced green onions then mix thoroughly.
- Scoop the mixture using a spoon and place it on center of the sliced boiled egg white.
- Garnish with salmon and dill then refrigerate for at least 30 minutes.
- Serve chilled.
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Pro Tips & Troubleshooting
- Do not stir coconut milk dishes too vigorously once seafood is added — gentle folding prevents breaking.
- For fried fish, score the skin in shallow slits to help it cook evenly and prevent curling.
- Cook fish fillets skin-side down first until the skin is crispy before flipping.
- Let frozen seafood thaw completely in the refrigerator before cooking for even texture.
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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