Pro Tips
**Chef's Tips & Troubleshooting:**
- Use a non-stick pan when cooking delicate white fish to prevent sticking and breaking.
- Remove the vein from shrimp with a toothpick for a cleaner presentation and texture.
- Rinse shellfish thoroughly under cold water to remove sand and grit before cooking.
- Squeeze calamansi or lemon over seafood just before serving for a bright, fresh finish.
Cooking Tips
Pat the meat completely dry with paper towels before frying — moisture is the enemy of crispiness. Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
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.
Scallop and Zucchini Stir fry
Scallop and Zucchini Stir fry — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Heat the cooking oil in a wok.
- Sauté the garlic and onion
- Add in the scallops. Cook for 1 minute.
- Put-in the zucchini. Stir-fry for 2 minutes.
- Add the sweet peppers, spinach, and fish sauce. Continue to stir-fry for 2 to 3 minutes.
- Sprinkle some ground black pepper to taste.
- Transfer to a serving plate.
- Serve with fried rice.
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Pro Tips & Troubleshooting
- Use a non-stick pan when cooking delicate white fish to prevent sticking and breaking.
- Remove the vein from shrimp with a toothpick for a cleaner presentation and texture.
- Rinse shellfish thoroughly under cold water to remove sand and grit before cooking.
- Squeeze calamansi or lemon over seafood just before serving for a bright, fresh finish.
Cooking Tips
Use a thermometer to maintain oil temperature at 350–375°F (175–190°C). If the oil is too cool, the food absorbs grease; too hot and it burns on the outside before cooking through.
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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