Pro Tips
**Chef's Tips & Troubleshooting:**
- Thicken sauces with a cornstarch slurry (cornstarch + cold water) added gradually.
- Cook tomato-based sauces until the oil separates slightly for concentrated flavor.
- Taste and adjust seasoning at each stage, not just at the end.
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
Out of cane vinegar? White vinegar, apple cider vinegar, or rice vinegar all work — each brings its own subtle character. Avoid balsamic (too sweet) or distilled white (too harsh). Lemon or calamansi juice can replace vinegar in most marinades and braises. Add a pinch of sugar to balance the acidity. 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.
Ulo-Ulo Salmon
Looking for another delicious way to enjoy salmon? Try Ulo-Ulo salmon! Stewed in juicy tomatoes and oyster sauce, it's a moist and flavorful dish that pairs well with steamed rice. And it cooks in minutes which is perfect for busy weeknight dinners!
Instructions
- In a pot on medium heat, combine salmon belly, vinegar, water, and salt and pepper to taste.
- Bring it to a boil. uncovered and without stirring, for about 2 to 3 minutes or just until fish changes color. Drain fish, reserving liquid.
- Get a skillet - medium heat and warm up oil. Add onions, garlic, and ginger, and Cook it until softened.
- Add tomatoes and cook, mashing them with a spoon, until softened and release juices.
- Add reserved liquid and Get it boiling.
- Add salmon.
- Lower heat and simmer until fish is cooked through.
- Incorporate oyster sauce and stir to completely disperse. Add salt and pepper, if needed.
- Add pechay leaves and cook for another 1 to 2 minutes or just until wilted. Serve while hot.
- You can use either salmon heads, bellies, or a combination of both. However, I wouldn't recommend using salmon fillets as they don't have enough fat to bring out the best flavor and may dry out in the two-step cooking process.
- When cooking in the vinegar, boil uncovered and without stirring to mellow out the strong acid taste.
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Pro Tips & Troubleshooting
- Thicken sauces with a cornstarch slurry (cornstarch + cold water) added gradually.
- Cook tomato-based sauces until the oil separates slightly for concentrated flavor.
- Taste and adjust seasoning at each stage, not just at the end.
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
Lemon or calamansi juice can replace vinegar in most marinades and braises. Add a pinch of sugar to balance the acidity.
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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