Pro Tips
**Chef's Tips & Troubleshooting:**
- Simmer coconut milk gently — boiling it on high heat can cause it to separate and curdle.
- Stir coconut milk dishes occasionally to prevent a skin from forming on the surface.
- Let the stew rest for 10 minutes after cooking — the flavors deepen noticeably as it sits.
- Do not overcook seafood — shrimp turns pink and curls in 2-3 minutes, fish flakes easily when done.
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
No coconut milk? For a richer alternative, blend canned coconut cream with water (1:1). For a lighter option, use evaporated milk with a splash of coconut extract. In a pinch, heavy cream or full-fat milk can replace coconut milk — the texture will be similar though the flavor profile changes. 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.
Filipino Fish Stew (Paksiw na Isda sa Gata)
Fish steaks are gently simmered in a tangy coconut milk and vinegar broth with sliced Chinese eggplant, ginger, garlic, and long green peppers until the fish is flaky and the sauce is creamy, sour, and aromatic with Bicolano flavors.
Instructions
- Rub the coarse sea salt on the fish steaks and set aside. (see notes below)
- Warm up ¼ cup cooking oil. Fry the eggplants for 1 ½ minutes per side. Remove the eggplants from the pan. Set it aside.
- Pour in the remaining cooking oil into the pan and then heat it up.
- Fry one side of the fish steaks until it browns. Do the same on the opposite side. Remove the fried fish. Set aside.
- Scoop out the oil in the pan until the amount gets close to around 3 tablespoons. Heat it up and then sauté the onion for 1 minute.
- Fold in the garlic and ginger. Continue sautéing for 1 ½ minutes.
- Arrange the fried fish steaks on the pan.
- Add the coconut milk and then distribute the green and Thai chili peppers on the pan. Add ground black pepper. (see notes below)
- Cover the pan. Let the mixture boil. Simmer for 4 minutes.
- Pour in the vinegar. Cover the pan, let the mixture boil.
- Simmer until reduces close to half.
- Add the fried eggplants.
- Season with fish sauce and Maggi Magic Sarap.
- Move to to a serving plate. Serve with rice.
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Pro Tips & Troubleshooting
- Simmer coconut milk gently — boiling it on high heat can cause it to separate and curdle.
- Stir coconut milk dishes occasionally to prevent a skin from forming on the surface.
- Let the stew rest for 10 minutes after cooking — the flavors deepen noticeably as it sits.
- Do not overcook seafood — shrimp turns pink and curls in 2-3 minutes, fish flakes easily when done.
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
In a pinch, heavy cream or full-fat milk can replace coconut milk — the texture will be similar though the flavor profile changes.
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
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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