Pro Tips
**Chef's Tips & Troubleshooting:**
- For fried fish, score the skin lightly so the heat penetrates evenly and prevents curling.
- Fry fish over medium-high heat without moving it until the skin releases naturally from the pan.
- Let frozen seafood thaw completely in the refrigerator before cooking for even texture.
- Add shellfish like clams and mussels in the last 5 minutes of cooking once they open.
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
No soy sauce? Use tamari (gluten-free), coconut aminos (paleo-friendly), or a mix of fish sauce and water for a different but delicious umami profile. For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth. 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.
Steamed Fish with Scallions and Ginger
Steamed Fish with Scallions and Ginger — a delicious seafood dish prepared with traditional Filipino flavors.
Instructions
- Make a series of diagonal cut on both sides of the fish using a knife.
- Combine salt and sesame oil. Rub the mixture on the whole fish. Set aside
- Combine soy sauce, ginger, scallions, and sherry.
- Arrange the fish in a heat proof plate. Pour the soy sauce mixture on top.
- Meanwhile, heat water on a base pan and then arrange the bamboo steamer on top of the pan.
- Place the plate with fish inside the bamboo steamer. Cover and then steam for 10 to 16 minutes.
- Heat the oil in a sauce pan.
- When the oil becomes hot, pour over the steamed fish
- Serve.
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Pro Tips & Troubleshooting
- For fried fish, score the skin lightly so the heat penetrates evenly and prevents curling.
- Fry fish over medium-high heat without moving it until the skin releases naturally from the pan.
- Let frozen seafood thaw completely in the refrigerator before cooking for even texture.
- Add shellfish like clams and mussels in the last 5 minutes of cooking once they open.
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
For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth.
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
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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