Pro Tips
**Chef's Tips & Troubleshooting:**
- Do not overcook seafood — shrimp turns pink and curls in 2-3 minutes, fish flakes easily when done.
- Add shellfish like clams and mussels in the last 5 minutes of cooking once they open.
- Cook fish fillets skin-side down first until the skin is crispy before flipping.
- Pat fish dry with paper towels before frying to ensure a crisp, golden crust.
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
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.
Mahi-Mahi Paksiw
Mahi-Mahi Paksiw — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Rub salt all over the mahi-mahi fillet.
- Heat-up the grill then grill each side for 3 minutes.
- Meanwhile, combine water, vinegar, whole peppercorn, garlic, and sugar in a cooking pot. Let boil. Adjust the heat to low.
- Put-in the grilled mahi-mahi and long green chili then continue to cook (covered) for 12 to15 minutes. Add more water if needed.
- Transfer to a serving plate.
- Serve.
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Pro Tips & Troubleshooting
- Do not overcook seafood — shrimp turns pink and curls in 2-3 minutes, fish flakes easily when done.
- Add shellfish like clams and mussels in the last 5 minutes of cooking once they open.
- Cook fish fillets skin-side down first until the skin is crispy before flipping.
- Pat fish dry with paper towels before frying to ensure a crisp, golden crust.
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
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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