Pro Tips
**Chef's Tips & Troubleshooting:**
- Do not stir coconut milk dishes too vigorously once seafood is added — gentle folding prevents breaking.
- Do not overcook seafood — shrimp turns pink and curls in 2-3 minutes, fish flakes easily when done.
- Let frozen seafood thaw completely in the refrigerator before cooking for even texture.
- For seafood omelettes, cook the filling first before adding eggs to ensure everything is heated through.
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.
Simple Tuna
Simple Tuna — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Heat the oil in a pan.
- Saute the onion until it becomes soft.
- Put-in the tuna. Cook for 3 minutes in medium heat.
- Add the lemon juice, salt, and pepper. Cook for an additional 3 to 5 minutes.
- Transfer to a serving plate. top with French fried onions and dried parsley flakes.
- Serve.
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Pro Tips & Troubleshooting
- Do not stir coconut milk dishes too vigorously once seafood is added — gentle folding prevents breaking.
- Do not overcook seafood — shrimp turns pink and curls in 2-3 minutes, fish flakes easily when done.
- Let frozen seafood thaw completely in the refrigerator before cooking for even texture.
- For seafood omelettes, cook the filling first before adding eggs to ensure everything is heated through.
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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