Pro Tips
**Chef's Tips & Troubleshooting:**
- For oyster sauce dishes, add it at the end of cooking to preserve its savory depth.
- Let frozen seafood thaw completely in the refrigerator before cooking for even texture.
- Do not overcook seafood — shrimp turns pink and curls in 2-3 minutes, fish flakes easily when done.
- Add fish sauce gradually when cooking seafood — its strong flavor can easily overpower delicate fish.
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. In true Kapampangan style — the food capital of the Philippines — don't be shy with the seasoning. Pampanga cooking is known for its bold, confident flavors.
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.
Tuna Sisig
Tuna Sisig — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Instructions
- Prepare the tuna by draining the liquid. You can place it in a cheese cloth and squeeze until the liquid comes-out.
- Warm up 1 tablespoon oil in a pan. Pan fry the tuna until it turns light to medium brown.
- Add in onion. Continue to saute until the onion becomes soft.
- Add scallions and chili pepper. Saute for 2 more minutes.
- Season with garlic powder, ground black pepper, and soy sauce. Stir and cook for 1 minute.
- Add half of the chicharon and put the mayonnaise into the pot. Mix well. Set aside.
- Melt butter in sizzling plate (metal plate), put the cooked tuna sisig on the plate. Continue to cook for 30 seconds or until sizzling hot.
- Top with remaining chicharon. Serve.
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Pro Tips & Troubleshooting
- For oyster sauce dishes, add it at the end of cooking to preserve its savory depth.
- Let frozen seafood thaw completely in the refrigerator before cooking for even texture.
- Do not overcook seafood — shrimp turns pink and curls in 2-3 minutes, fish flakes easily when done.
- Add fish sauce gradually when cooking seafood — its strong flavor can easily overpower delicate fish.
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.
In true Kapampangan style — the food capital of the Philippines — don't be shy with the seasoning. Pampanga cooking is known for its bold, confident flavors.
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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