Pro Tips
**Chef's Tips & Troubleshooting:**
- Use fresh seafood whenever possible — frozen releases excess water and dilutes the sauce.
- For fried fish, score the skin in shallow slits to help it cook evenly and prevent curling.
- Add fish sauce gradually when cooking seafood — its strong flavor can easily overpower delicate fish.
- For seafood soups, add the seafood last and simmer just until cooked to preserve tenderness.
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.
Panko Parmesan Crusted Halibut
Panko Parmesan Crusted Halibut — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Rub the lemon juice and olive oil on each side of the halibut. Season with salt and pepper
- Place a wire rack over a baking tray.
- Combine the Parmesan cheese, parsley , bread crumbs, garlic powder, and some additional salt and pepper. Roll the fish over the mixture to coat. Put the coated fish above the wire rack.
- Preheat the oven to 460F.
- Place the tray inside the refrigerator for 15 minutes.
- Bake for 17 minutes or until the fish is flaky. Remove from the oven and serve with a mixed vegetables on the side.
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Pro Tips & Troubleshooting
- Use fresh seafood whenever possible — frozen releases excess water and dilutes the sauce.
- For fried fish, score the skin in shallow slits to help it cook evenly and prevent curling.
- Add fish sauce gradually when cooking seafood — its strong flavor can easily overpower delicate fish.
- For seafood soups, add the seafood last and simmer just until cooked to preserve tenderness.
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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