Pro Tips
**Chef's Tips & Troubleshooting:**
- For seafood soups, add the seafood last and simmer just until cooked to preserve tenderness.
- Do not stir coconut milk dishes too vigorously once seafood is added — gentle folding prevents breaking.
- Use fresh seafood whenever possible — frozen releases excess water and dilutes the sauce.
- 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.
Antonio's Tuna Cream Cheese and Onion Spread
Antonio's Tuna Cream Cheese and Onion Spread — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Pre season chopped onions and garlic with a pinch of salt.
- In a skillet, heat oil over medium-low heat. Add in Red onions and the white end of spring onions. Let onions sweat but watch out that it doesn't turn brown. Add in garlic. Do not let it turn brown as well.
- Add in Tuna and mash it up and mix it around. Add Lemon juice then turn the heat up to medium or medium high just for a few seconds to a minute.
- Turn the heat off, and then add the cream cheese. Mash and mix it up until it's nice and creamy, and everything is evenly mixed together.
- Transfer spread into a container; let it cool; cover with cling film then stick it in the fridge. Done!
- To make bruschetta, slice baguette about an inch thick, make 4-6 slices. Grill or toast slices then add Tuna-Cream Cheese and Tomato Spread. Top with diced tomatoes and chiffonade basil. Drizzle with extra virgin olive oil.
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Pro Tips & Troubleshooting
- For seafood soups, add the seafood last and simmer just until cooked to preserve tenderness.
- Do not stir coconut milk dishes too vigorously once seafood is added — gentle folding prevents breaking.
- Use fresh seafood whenever possible — frozen releases excess water and dilutes the sauce.
- 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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