Pro Tips
**Chef's Tips & Troubleshooting:**
- For grilled fish, oil the grates well and do not flip until the skin releases naturally.
- Use fresh seafood whenever possible — frozen releases excess water and dilutes the sauce.
- For shrimp dishes, leave the tails on for extra flavor and visual appeal.
- 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.
Seafood Boil
Seafood Boil — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Pour water on a large stockpot. Bring to a boil.
- Add the cloves, salt, pepper, ginger, garlic, and crab boil. Continue to boil for 5 minutes.
- Slowly add the potato and corn. Cook for 4 to 5 minutes.
- Add the crab and mussels. Boil for 3 minutes.
- Put-in the shrimps and cook for 3 to 5 minutes more.
- Take off the seafood along with the potatoes and corn from the pot. Let the water drip.
- Transfer to to a serving tray. Serve with lemon butter sauce.
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Pro Tips & Troubleshooting
- For grilled fish, oil the grates well and do not flip until the skin releases naturally.
- Use fresh seafood whenever possible — frozen releases excess water and dilutes the sauce.
- For shrimp dishes, leave the tails on for extra flavor and visual appeal.
- 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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