Pro Tips
**Chef's Tips & Troubleshooting:**
- Do not overcook seafood — shrimp turns pink and curls in 2-3 minutes, fish flakes easily when done.
- For grilled fish, oil the grates well and do not flip until the skin releases naturally.
- Do not stir coconut milk dishes too vigorously once seafood is added — gentle folding prevents breaking.
- Use a non-stick pan when cooking delicate white fish to prevent sticking and breaking.
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.
Easy Calamari
Easy Calamari — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Combine the flour, salt, garlic powder, and parsley flakes. Mix well and set aside.
- Warm up the cooking oil in a wok or a deep cooking pot.
- Drain the milk of the calamari. Dredge the calamari rings one-at-a-time on the flour mixture. Make sure that the calamari ring is completely coated with the mixture.
- Deep fry the coated calamari rings on hot oil for 2 minutes or until the calamari turns light brown.
- Strain the calamari from the wok or cooking pot using a skimmer or strainer. Let the excess oil drip.
- Transfer the fried calamari in a serving plate.
- Serve with lemon wedges.
Kitchen Tools We Recommend
Cook Easy Calamari the easy way with the right tools. Shop our favorite kitchen essentials on Amazon — from reliable pots and pans to measuring tools that make Filipino cooking simpler.
🔥 Trending on Amazon right now — these products are selling fast. Check out what's climbing the charts.
As an Amazon Associate, I earn from qualifying purchases.
Pro Tips & Troubleshooting
- Do not overcook seafood — shrimp turns pink and curls in 2-3 minutes, fish flakes easily when done.
- For grilled fish, oil the grates well and do not flip until the skin releases naturally.
- Do not stir coconut milk dishes too vigorously once seafood is added — gentle folding prevents breaking.
- Use a non-stick pan when cooking delicate white fish to prevent sticking and breaking.
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.
Comments (0)
Leave a comment