Pro Tips
**Chef's Tips & Troubleshooting:**
- Pat fish completely dry before frying — moisture is the enemy of crispy coating.
- Fry fish in batches to maintain oil temperature and prevent sticking.
- Marinate fish in vinegar and calamansi for no more than 30 minutes, or the acid starts cooking it raw (like ceviche).
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.
Itlog at Tuna
Canned tuna is sautéed with onions and ripe tomatoes until fragrant, then scrambled with beaten eggs until fluffy and golden, creating a simple yet protein-packed Filipino comfort dish that comes together in minutes and pairs perfectly with steamed rice.
Instructions
- Drop in the onion and sauté just until they soften.
- Add drained tuna and cook 2 minutes.
- Beat eggs and pour over the mixture.
- Scramble until eggs are just set. Season it with salt and pepper.
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Pro Tips & Troubleshooting
- Pat fish completely dry before frying — moisture is the enemy of crispy coating.
- Fry fish in batches to maintain oil temperature and prevent sticking.
- Marinate fish in vinegar and calamansi for no more than 30 minutes, or the acid starts cooking it raw (like ceviche).
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.
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