Filipino Loves Seafood

Found that majority of the Filipinos naturally love of seafood , as our country is surrounded by open seas and miles and miles of harbor. Although red meat still dominates much of Filipino cuisine, many of us are turning to seafood not just for its rich flavors, but also because of its many health benefits. It’s no secret that seafood is the healthier alternative to meat; health authorities even recommend eating at least four servings of fish every week.

So how do you introduce seafood into Filipino food? Most people, especially in the city, don’t know much beyond pans and grills. But there are a lot of Filipino food recipes you can try with seafood, from simple home-cooked meals to elegant dinner dishes. Whether you’re a pro in the kitchen or a struggling amateur, there’s sure to be a seafood dish you can easily make. Here are some cooking tips and Filipino recipes you can try.

Think out of the pan

If you’re like most people, you’re probably most familiar with fried fish, buttered shrimp, or grilled squid. But why not try other cooking techniques? There’s a lot you can do with fish-steam, poach, stir-fry, or even bake. You’ll be surprised at how different the flavors get from one technique to the other. Here are some of the less explored methods.

Broiling: cooking with direct heat applied on the food. This is perfect for marinated steaks and fillets.Keep the fish about 3-6 inches from the heat to keep from burning.

Poaching: cooking in hot water just below the boiling point. Try cooking fillets in broth-it cuts down on the fat and evenly distributes the flavor.

Baking: cooking in dry heat. This is best for soft-fleshed seafood and fatty fish, as it really helps the juices come out. Always bake on high heat, between 400-450oF.

When experimenting with cooking methods, it helps to know the pros and cons of each one. For example, baking is perfect for flavorful fish like bass and bangus (milkfish), because it seals in all of the flavor. Instead of grilling large fish such as tuna and salmon, try steaming or broiling with herbs and spices.

Try unusual flavors

Filipino recipes tend to favor strong sour and salty tastes. Soy sauce, vinegar, garlic, pepper and other spices are practically staple ingredients in seafood. But if you’re looking for something new, you can get ideas from other cuisines. For example, you can cook tilapia Bicolano-style, with chilies in coconut milk for a rich, slightly spicy dish. Try mixing lemon and herbs for bring out the taste of salmon, or using fruit juices to get a sweet, tangy flavor. Fruit marinades go particularly well with salads and Filipino desserts recipes.

Still out of ideas? Try this Indian-inspired curry recipe to get you started.

Tilapia Curry

Ingredients:

¼ kg tilapia fillets, cut into 2-inch pieces
2 cups onions, finely chopped
2 tomatoes, chopped
5-6 pieces green chili
1 tsp chili powder
½ tsp turmeric
2 tbsp lemon juice
¼ cup curry leaves
¼ cup cilantro
salt to taste

Procedure:

Rinse the fillets with lemon juice, then drain. Coat evenly with salt and some of the chili powder and turmeric. Let stand for 10 minutes to let the flavors seep in. Afterwards, sauté the fish on medium heat until the side turns light brown. Use a non-stick pan and evenly cook both sides. Drain and set aside. In the same pan, sauté the onions and curry leaves until the edges start to crisp. Add the chili, garlic and ginger, and stir until the smell becomes strong. Add the remaining turmeric, chili powder, and tomatoes. Keep stirring until the tomatoes start to break down, then add the fish along with a cup of water. Shake the pan gently to distribute the ingredients. Season with salt and simmer on medium heat for about 5 minutes. Let the liquid boil down a little, then add the cilantro leaves.

Mix and match marinades

Marinating can add a lot of flavor to seafood without using oil, salt, or other unhealthy additives. With a good marinade, you don’t even need a sauce or dip to add taste to your dish. Making your own marinade is simple: start with an acidic base such as vinegar or fruit juice, then add your choice of sauces and spices. You can call up differen cuisines with a few subtle changes: add ginger and anise for an Asian flavor, or chilies and oregano for a Mexican tang.

When marinating seafood, remember to keep it in the refrigerator and dilute strong liquids such as vinegar. Marinade acts as a meat tenderizer, so it can change the texture of the already soft flesh. Try not to keep it in the marinade for more than 30 minutes-after a few hours, it will start to ‘cook’ the flesh and make it tough and rubbery. The cold temperature and diluting will help slow down the ‘cooking’ process and help maintain the softness of the meat.

Here’s a quick marinade recipe that works on almost any seafood.

Garlic Lime Marinade

Ingredients:

½ cup lime juice
3 garlic cloves, minced
½ tsp ground cinnamon
2 tsp ground cumin
ground black pepper to taste

Combine all the ingredients in a bowl and whisk until well-mixed. Add some leeks or green onions if desired.

Watch your time

When it comes to seafood, it’s important to follow Filipino cooking recipes as closely as possible. You can overcook or undercook other meats, but seafood will either turn very mushy or very tough when you do. Stick to recommended cooking times and test for doneness once in a while. Take note of the usual cooking times for the common foods and cooking methods: about 4 to 6 minutes for shrimps and scallops, 2 to 3 minutes if you’re deep-frying fish, 3 to 5 minutes for broiling. To test for doneness, stick a fork into the flesh and see if it’s firm and white. Cooked fish will flake off easily but is not too soft.

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