Pro Tips
**Chef's Tips & Troubleshooting:**
- Add fish sauce gradually when cooking seafood — its strong flavor can easily overpower delicate fish.
- For fried fish, score the skin in shallow slits to help it cook evenly and prevent curling.
- Add shellfish like clams and mussels in the last 5 minutes of cooking once they open.
- Remove the vein from shrimp with a toothpick for a cleaner presentation and texture.
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.
Tuscan Salmon
Fresh salmon fillet, baby spinach, sun-dried tomato and parmesan cheese cooked the Filipino way — savory, satisfying, and best served with steamed rice.
Instructions
- Rub salt and pepper all over the salmon. Let it stay for 5 minutes.
- Heat oil in a pan. Fry salmon until light brown. Turn it over and perform the same step on the opposite side. Remove salmon from the pan. Set aside.
- Melt butter on the same pan with remaining oil.
- Mix in garlic. Cook until it starts to brown.
- Mix in onion. Sauté until it softens. Put the chopped sun-dried tomato into the pan. Cook for 30 seconds. Pour water. Cover the pan. Continue cooking for 3 minutes.
- Pour-in heavy whipping cream. Stir. Cover and let boil.
- Add Parmesan cheese and spinach. Cover and cook for 1 minute.
- Put the fried salmon fillet back into the pan. Cover and cook for 2 minutes.
- Season with ground black pepper as needed. Sprinkle chopped parsley on top.
- Serve hot.
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Pro Tips & Troubleshooting
- Add fish sauce gradually when cooking seafood — its strong flavor can easily overpower delicate fish.
- For fried fish, score the skin in shallow slits to help it cook evenly and prevent curling.
- Add shellfish like clams and mussels in the last 5 minutes of cooking once they open.
- Remove the vein from shrimp with a toothpick for a cleaner presentation and texture.
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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