Category Archives: SEAFOOD RECIPES

Spicy Salmon Sinigang


  • 2 tbsp olive oil
  • medium size fresh ginger, peeled and thinly sliced
  • 3 large ripe tomatoes, sliced
  • 1 large red onion, chopped
  • 5 long red peppers/siling labuyo, or more
  • 1 tbsp miso paste
  • 1 tbsp sinigang mix
  • 1 lemon grass
  • 3-4 cups rice water, or hugas bigas, if any
  • 1 radish, sliced
  • 1 bunch mustard leaves, chopped
  • 1 lb salmon fillet, skin on, cut into 2-inch thick
  • 1-2 tbsp Patis (Fish Sauce)
  • Ground black pepper, to taste


  1. Heat olive oil in a soup pot over medium heat. Add ginger, onion and tomatoes, and sauté for a few minutes. Add labuyo and cook for another few minutes.
  2. Stir in miso paste, sinigang mix and lemon grass.
  3. Add rice water, cover and bring to a boil over medium-low heat.
  4. Add radish and cook for 3 to 4 minutes. (Do not over cook the radish!)
  5. Add mustard leaves, salmon and, season with fish sauce and black pepper. Add more seasoning if need be. Salmon cooks real fast. So simmer for just another few  more minutes, then remove from heat. 
  6. Discard the lemon grass. Ladle into a serving bowl. Serve hot.
When done right, sinigang is already good as it is, but adding some fresh ginger and lemon grass to the recipe is surprisingly delish!

Spicy Baked Mussels

  • 2 lbs. mussels, cleaned
  • 1 cup mayonnaise
  • 1 cup finely shredded cheese, or more
  • ½ cup chopped parsley & chives
  • 2 tbsp. melted unsalted butter
  • 1 tbsp (white) sugar
  • 1 tsp fresh lemon juice
  • 2 tbsp hot sauce (i.e. tabasco)
  • 1 tbsp red crushed pepper
  • ½ tsp garlic powder
  • ½ ground black pepper
  • Olive oil, for drizzling
Clean mussels, rinse and drain (pat dry with paper towel). In a bowl, mix the rest of the ingredients well. Using a small spoon, top each and every mussels with the filling. Drizzle with olive oil and bake for 15 minutes, or until the cheese has melted and golden brown over 350ºF. Serve immediately.


Paksiw na Bangus


  • 1 knob fresh ginger, skinned and thinly sliced
  • 6 cloves garlic, peeled and slightly crashed
  • 1 large milkfish, cleaned and cut into 2-inch thick
  • ⅔ cup white vinegar
  • ½ cup water
  • 3 tablespoons soy sauce
  • ¼ cup olive oil
  • 1 medium onion, sliced
  • 3-5 red/green Thai chili peppers
  • 2 bay leaves
  • 1 teaspoon whole peppercorn
  • ½ teaspoon red crushed pepper
  • Salt to taste
  • 1 bitter gourd, seeded sliced (optional)


Put half of the ginger and garlic in the bottom of a medium pot. Add the fish, then the rest of the ingredients except the bitter gourd. Cover and simmer for 15 minutes. Add the bitter gourd and simmer for another 5 to 8 minutes. Transfer to a serving plate. Serve over hot rice.

Creamy Mussel-Shrimp Soup

 Prep Time: 20 mins | Cook Time: 30 mins | Yield: 6-8 servings

  • 2 lbs. mussels, cleaned
  • 1 lb. large shrimp, peeled & deveined, heads on
  • 4 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter
  • 2 tablespoons minced garlic
  • ½ cup diced yellow onion
  • ½ tablespoon dry thyme leaves
  • ¼ teaspoon red crushed pepper 
  • 1 fresh lemon, thinly sliced & seeded
  • 1 ½ tablespoons flour
  • ½ cup dry white wine
  • ¾ cup low-sodium chicken broth
  • ¾ cup half & half 
  • 2 zucchini, sliced, optional
  • 6 low-sodium (60mg/3 slices) baby Swiss cheese
  • Salt & ground black pepper
Scrub the mussels with a vegetable brush under running water; discard any with broken shells or that remain opened when tapped.
In a large pot over medium heat, melt 2 tablespoons olive oil and the butter. Add the garlic, onion, thyme, and lemon slices and cook until everything has softened, about 5 minutes. Add the mussels and shrimps and stir to coat them with all the flavors. Push vegetables to the side, add the remaining 2 tablespoons olive oil, then add flour and cook for 2 minutes. Add the wine, chicken broth and half & half; cover the pot and steam for 10 to 12 minutes until the mussels open. Add the zucchini (if using), cheese and salt and black pepper to taste. Taste and adjust seasoning if necessary. Serve hot with crusty French bread to dip in the sauce.

Spicy Fried Shrimps

My husband and I got to taste the Hefner Grill’s fried shrimp several times back in the days. We like the stuff, obviously. Since HG is now a couple hundred miles away from us, that means that dining out at HG is thinly impossible which led me to start making our own fried shrimp at home. I’ve googled some recipes around, found one that I liked and then tweaked it to our liking. So now we got one that’s pretty easy to prepare and delish! We enjoy it a lot, so I hope you all enjoy it too.


For the Sauce:
¾ cup mayonnaise
3 cloves garlic, minced
2 ½ tablespoons fresh lemon juice
Salt and ground black pepper
2 tablespoons honey
2 tablespoons Asian chili sauce (such as Sambal Oelek)

For the Shrimp:
Vegetable oil, for frying
2 large eggs
¾ cup all-purpose flour
½ cup cornstarch
½ tablespoon cayenne pepper
½ tablespoon ground red pepper
Kosher salt and freshly ground black pepper
1 ¼ pounds medium/large shrimp, peeled and deveined
Thinly sliced scallions, for garnish

To make the sauce: Mix all the ingredients in a small bowl and set aside.

To prepare the shrimp: Heat about 4 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch, cayenne & red peppers, salt and black pepper and in another  bowl.

Working in batches; dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon. Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.