Pro Tips
**Chef's Tips & Troubleshooting:**
- Pat fish dry with paper towels before frying to ensure a crisp, golden crust.
- Cook fish fillets skin-side down first until the skin is crispy before flipping.
- Let frozen seafood thaw completely in the refrigerator before cooking for even texture.
- 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. 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.
Kimchi at Home
Kimchi at Home — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Cut the lower end if the Napa Cabbage and then discard. Slice the cabbage into small squares (1.5 x 1.5 inch) by starting to slice the cabbage in half lengthwise and then continue by slicing crosswise until the desired shape and size is achieved.
- Place the chopped cabbage in a colander or a wide wire mesh. Wash with running water until clean.
- Arrange the cabbage in a large mixing bowl. Add salt. Gently mash salt all over the cabbage using your hands. Pour cold water until the cabbage is fully submerged. Cover the bowl with a clear plastic wrap. Let the cabbage soak for 18 to 24 hours.
- Discard the water and place the cabbage back on the colander or wire mesh. Wash with running water. Let all the liquid drip off. Set aside.
- Combine cabbage, scallions, ginger, garlic, Daikon radish in a large mixing bowl. Toss.
- Add all the spices and seasoning ingredients (see recipe above). Toss once more until all the ingredients are well blended.
- Arrange in a large mason jar or Kimchi container. Cover the container tightly and place in a dark spot in room temperature for 20 to 28 hours. Note: The ingredients are starting to ferment at this point.
- Let the air escape from the container by opening it. Seal it once more and place inside the refrigerator to chill for 3 days.
- Serve as a side dish with your favorite food, or use it as an ingredient to make other dishes such as Kimchi fried rice.
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Pro Tips & Troubleshooting
- Pat fish dry with paper towels before frying to ensure a crisp, golden crust.
- Cook fish fillets skin-side down first until the skin is crispy before flipping.
- Let frozen seafood thaw completely in the refrigerator before cooking for even texture.
- 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.
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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