Pro Tips
**Chef's Tips & Troubleshooting:**
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- Do not stir coconut milk dishes too vigorously once seafood is added — gentle folding prevents breaking.
Cooking Tips
Skim off any scum or impurities that rise to the surface during the first boil — this keeps the broth clear and clean-tasting. For the richest flavor, start with cold water and bring to a gentle simmer rather than a rolling boil. This extracts more depth from the meat and bones.
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. For soup/stew dishes, reheat on the stovetop over medium-low heat rather than the microwave. Gentle stovetop reheating preserves the texture of vegetables and meat.
Fish Tinola
Fish Tinola — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Heat over the olive oil in a pan.
- When the oil becomes hot, pan-fry the salmon fillets for about a minute per side. Remove from the pan and set aside.
- On the same pan using the remaining oil, sauté the onion and ginger
- Sprinkle the ground black pepper and then pour-in the fish sauce.
- Pour-in the water. Let boil.
- Put-in the chayote and finger chili. Cook for 5 minutes.
- Add the pan-fried salmon. Simmer for 5 minutes.
- Add-in the malunggay leaves. Turn off the heat and then cover the cooking pot. Let it stay for 5 minutes.
- Transfer to a serving bowl. Serve.
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Pro Tips & Troubleshooting
- Skim the scum that rises to the surface during the first boil for a clear, clean broth.
- Add salt or fish sauce only at the end of cooking so the broth does not become too salty as it reduces.
- Simmer soup gently rather than boiling vigorously to keep the broth clear.
- Do not stir coconut milk dishes too vigorously once seafood is added — gentle folding prevents breaking.
Cooking Tips
For the richest flavor, start with cold water and bring to a gentle simmer rather than a rolling boil. This extracts more depth from the meat and bones.
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.
For soup/stew dishes, reheat on the stovetop over medium-low heat rather than the microwave. Gentle stovetop reheating preserves the texture of vegetables and meat.
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