Pro Tips
**Chef's Tips & Troubleshooting:**
- For fried fish, score the skin in shallow slits to help it cook evenly and prevent curling.
- Marinate seafood for no more than 15-20 minutes — acid from calamansi or vinegar can cook it prematurely.
- Let frozen seafood thaw completely in the refrigerator before cooking for even texture.
- Remove the vein from shrimp with a toothpick for a cleaner presentation and 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.
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 Clam Chowder
Fresh chopped clams, large yellow onion, celery rib and butter cooked the Filipino way — savory, satisfying, and best served with steamed rice.
Instructions
- Melt butter in a cooking pot.
- Add onions and celery. Cook for 2 minutes, or until the vegetables soften
- Drain the juice from the clam and pour in along with the extra clam juice. Let boil.
- Put-in potatoes and thyme. Cook for 12 to 15 minutes or until potatoes are tender
- Mix together half and half and flour. Mix well and pour the mixture in the cooking pot while stirring continuously. Cook until desired thickness is achieved.
- Put-in chopped clams and cook for 3 to 5 minutes more.
- Transfer to a serving bowl and garnish with crumbled bacon.
- Serve.
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Pro Tips & Troubleshooting
- For fried fish, score the skin in shallow slits to help it cook evenly and prevent curling.
- Marinate seafood for no more than 15-20 minutes — acid from calamansi or vinegar can cook it prematurely.
- Let frozen seafood thaw completely in the refrigerator before cooking for even texture.
- Remove the vein from shrimp with a toothpick for a cleaner presentation and 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.
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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