Pro Tips
**Chef's Tips & Troubleshooting:**
- Pat fish completely dry before frying — moisture is the enemy of crispy coating.
- For bangus, remove the inner dark line along the backbone — it has a strong fishy taste.
- Fry fish in batches to maintain oil temperature and prevent sticking.
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.
Tuna Pasta Salad
Tuna Pasta Salad is easy to make and perfect for potlucks, picnics, and backyard parties. It's hearty, flavorful, and a great side dish or complete meal-in-itself.
Instructions
- In a pot of boiling water, cook pasta according to package directions until al dente.
- Using a colander, drain pasta and rinse well. Let it cool down completely.
- In a big bowl, combine cooked pasta, tuna, gherkins pickles, red bell peppers, celery, red onions, hard-boiled eggs, mayonnaise, and pickle juice.
- Gently stir to combine. Add salt and pepper to taste.
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Pro Tips & Troubleshooting
- Pat fish completely dry before frying — moisture is the enemy of crispy coating.
- For bangus, remove the inner dark line along the backbone — it has a strong fishy taste.
- Fry fish in batches to maintain oil temperature and prevent sticking.
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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