Pro Tips
**Chef's Tips & Troubleshooting:**
- Squeeze calamansi or lemon over seafood just before serving for a bright, fresh finish.
- For seafood soups, add the seafood last and simmer just until cooked to preserve tenderness.
- For shrimp dishes, leave the tails on for extra flavor and visual appeal.
- Use fresh seafood whenever possible — frozen releases excess water and dilutes the sauce.
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.
Salmon Steak
Salmon steak — thick-cut salmon pan-seared until the skin is crispy and the flesh is buttery and tender.
Instructions
- Combine olive oil and lemon juice. Stir.
- Arrange salmon in a wide plate then pour-in olive oil and lemon juice mixture. Marinate each side for about 5 to 7 minutes.
- Meanwhile, combine garlic powder, salt, and ground black pepper in a small bowl. Mix.
- Sprinkle the garlic powder mixture equally on the salmon.
- Heat a grill, and then grill each side of the salmon for 4 to 5 minutes.
- Transfer to a serving plate and serve with garlic sesame spinach.
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Pro Tips & Troubleshooting
- Squeeze calamansi or lemon over seafood just before serving for a bright, fresh finish.
- For seafood soups, add the seafood last and simmer just until cooked to preserve tenderness.
- For shrimp dishes, leave the tails on for extra flavor and visual appeal.
- Use fresh seafood whenever possible — frozen releases excess water and dilutes the sauce.
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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