Pro Tips
**Chef's Tips & Troubleshooting:**
- Brush the grill grates with oil before cooking to prevent the meat from sticking.
- Let grilled meat rest for 3-5 minutes after cooking so the juices redistribute evenly.
- Baste the meat with oil or marinade while grilling to keep it moist and flavorful.
- For seafood soups, add the seafood last and simmer just until cooked to preserve tenderness.
Cooking Tips
Let the meat rest at room temperature for 15–20 minutes before grilling so it cooks evenly from edge to center. Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors.
Ingredient Substitutions
No soy sauce? Use tamari (gluten-free), coconut aminos (paleo-friendly), or a mix of fish sauce and water for a different but delicious umami profile. For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth. 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.
Inihaw na Panga ng Tuna (Grilled Tuna Jaw)
Inihaw na Panga or Grilled Tuna Jaw is a good way to make grilled tuna. This recipe requires the fish to be marinated in a tart Teriyaki sauce overnight. The basting sauce is composed of soy sauce and granulated white sugar. It is best to use a charcoal grill for this dish because it will allow you to cook the fish evenly. It will also provide a nice smoky flavor to your dish.
Instructions
- Combine soy sauce, lime, ground black pepper, and chili in a medium bowl. Stir.
- Add garlic and sugar. Stir thoroughly until the sugar dissolves.
- Place the tuna in a re-sealable plastic bag. Pour the soy sauce marinade along with the tuna. Let the air out of the bag and then seal it. Place inside the refrigerator and let it marinate overnight.
- Prepare the basting sauce (use the basting sauce ingredients above) by combining soy sauce and white sugar in a bowl. Stir well. Set aside.
- Heat the grill. Start to grill the Tuna by arranging it over the cooking grate. Brush a generous amount of basting sauce on the top part of the fish. Grill for 3 to 5 minutes.
- Turn the tuna over to cook the opposite side. Baste the top and sides. Continue to grill for another 5 minutes.
- Gently flip the fish jaw to grill the other side one more time. Cook it for 5 to 7 minutes.
- Once done, flip it back for the last time to cook the opposite side. Cook it for 5 minutes. Transfer to serving plate. Serve with a dipping sauce composed of soy sauce, lime, and chili.
- Serve.
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Pro Tips & Troubleshooting
- Brush the grill grates with oil before cooking to prevent the meat from sticking.
- Let grilled meat rest for 3-5 minutes after cooking so the juices redistribute evenly.
- Baste the meat with oil or marinade while grilling to keep it moist and flavorful.
- For seafood soups, add the seafood last and simmer just until cooked to preserve tenderness.
Cooking Tips
Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors.
Substitutions
For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth.
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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