Lacking vitamin sea? Look no further than the Philippines – it’s an archipelago, after all! Everywhere you go in the country, palengkes are teeming with fresh catches at incredible prices.
Whether you’re planning a solo culinary adventure, a family feast, or an impressive dinner to awe your friends, these Filipino seafood dishes will surely satisfy your cravings and leave you wanting an extra serving of rice.
Cooking seafood might seem daunting, but these recipes we’ve gathered prove that creating amazing dishes need not be an intimidating task.
From classics like Sinigang na Hipon to lesser-known gems like Paella Filipiniana, each dish in this article will make you feel like you’re close to the beach.
Sinigang na Hipon
Sinigang na Hipon is a popular Filipino soup known for its tangy tamarind flavor, blending sour and savory to create a beloved classic that warms both the stomach and the soul.
Ingredients: Large shrimp, tamarind paste or fresh tamarind, ripe tomatoes, white radish, water spinach (kangkong), long beans (sitaw), eggplant, onions, water, fish sauce, and green chilies.
How to make it: Start by boiling water in a pot and then adding tamarind paste (or fresh tamarind that’s been mashed and strained). Sauté chopped onions in a separate pan until translucent, then add sliced tomatoes until softened.
Combine the sautéed onions and tomatoes with the tamarind broth. Slice the radish and eggplant, and cut the long beans, adding them to the pot. Let the vegetables simmer until they start to soften.
Add the shrimp and cook until they turn pink. Finally, add water spinach and green chilies, cooking for a few more minutes. Finally, season with fish sauce to taste.
Adobong Pusit
Adobong Pusit combines the classic Filipino adobo technique with squid, infusing it with a rich, savory, and slightly tangy sauce. You’ll find that the tender squid absorbs the flavors beautifully, resulting in a dish that is packed with umami goodness.
Ingredients: Fresh squid, soy sauce, vinegar, garlic, onions, bay leaves, ground pepper, and squid ink.
How to make it: Clean the squid and ensure the ink sac is intact. Next, marinate the squid in a mixture of soy sauce, vinegar, minced garlic, and ground pepper for about 30 minutes. In a pan, sauté chopped onions and garlic until aromatic.
Add the marinated squid along with the marinade, bay leaves, and the ink from the ink sac. Let it simmer on low heat until the squid is tender. Adjust the seasoning as needed, looking for a balance between the soy sauce’s saltiness and the vinegar’s tang.
Kinilaw na Isda
This Filipino-style ceviche features fresh raw fish marinated in vinegar and citrus juices, complemented with herbs and spices. It can be enjoyed with rice or eaten on its own as a refreshing and tangy appetizer.
Ingredients: Fresh, firm white fish (like tuna or snapper), cane vinegar, calamansi juice (or lemon/lime juice), ginger, red onion, chili peppers, cucumber, salt, and black pepper.
How to make it: Cut the fish into bite-sized cubes. In a bowl, mix cane vinegar, calamansi juice, finely chopped ginger, thinly sliced red onion, and diced cucumber. Add the fish to the mixture, ensuring it’s completely submerged.
Let it marinate for about 10-15 minutes. You’ll know that fish is ready when it turns opaque. Make sure not to overcook the squid or else it will turn rubbery. Allow the marinade to cook, then add sliced chili peppers, and season with salt and pepper to taste. Serve immediately.
Rellenong Bangus
Rellenong Bangus is a festive Filipino dish where a milkfish is deboned, stuffed with its own meat and various ingredients, then fried to golden perfection.
Ingredients: One large milkfish, onions, garlic, tomatoes, carrots, green peas, raisins, soy sauce, eggs, salt, pepper, and cooking oil.
How to make it: Debone the milkfish carefully, keeping the skin intact. If this is too laborious for you, you may buy boneless bangus in a market near you.
Once ready, flake the fish meat, sauté it with garlic, onions, chopped tomatoes, grated carrots, green peas, and raisins. Season with soy sauce, salt, and pepper. Let the mixture cool, then mix in beaten eggs. Stuff this mixture back into the fish skin.
Sew the opening or secure it with toothpicks. Fry the stuffed fish in a pan with hot oil until golden brown on both sides. Serve it sliced in portions.
Inihaw na Bangus
Filipinos love grilling and this dish is a simple yet flavorful delight that highlights the smoky goodness of grilled milkfish, also known as bangus.
Ingredients: One large milkfish, tomatoes, onions, ginger, salt, pepper, and banana leaves or foil (for wrapping)
How to make it: Clean the milkfish and slit it open to remove the guts. Chop tomatoes, onions, and ginger, then mix them together. Season the mixture with salt and pepper.
Stuff this mixture inside the fish, and then wrap the fish in banana leaves to keep the stuffing in place.
Grill the fish over hot coals, turning occasionally until the fish is cooked thoroughly and the skin is slightly charred. Serve in a soy sauce dip with onions and tomatoes.
Ginataang Alimango
There’s something about the combination of sweet crab meat and creamy coconut milk that makes Ginataang Alimango a truly indulgent and satisfying Filipino dish.
The rich flavors of the crab meld perfectly with the velvety coconut sauce, creating a blend that will leave you craving for more rice.
Ingredients: Large crabs, coconut milk, garlic, onions, ginger, spinach or water spinach, green chilies, salt, and pepper.
How to make it: Clean the crabs and crack the claws slightly. Sauté minced garlic, chopped onions, and julienned ginger in a pan. Add the crabs and cook until they start to change color.
Pour in the coconut milk and bring to a simmer. Add the green chilies and continue cooking until the sauce thickens and the crabs are fully cooked. Finally, add spinach or water spinach, and season with salt and pepper to taste.
Halabos na Hipon
What is the dish: Halabos na Hipon is a simple Filipino dish featuring fresh shrimp cooked in their natural juices. It may be a simple dish, but it brings out the flavor of the shrimp in the best way possible.
Ingredients: Large shrimp, salt, and water.
How to make it: Clean and devein the shrimp, leaving the shells on. In a pot, bring a small amount of water to a boil and add a generous amount of salt. Add the shrimp and cover the pot.
Cook for about 5 to 7 minutes or until the shrimp turn pink and are cooked through. Serve hot, ideally with a side of vinegar dipping sauce spiced with garlic and chili.
Pinaputok na Tilapia
As its name suggests, Pinaputok na Tilapia literally means “to make the tilapia explode.” The fish is stuffed generously with a savory mixture, wrapped in banana leaves, and then grilled, baked, or steamed.
Ingredients: Whole tilapia, garlic, tomatoes, onions, ginger, soy sauce, lemon juice, salt, pepper, and banana leaves or foil.
How to make it: Clean the tilapia and make slits on both sides. Then, prepare a stuffing by mixing chopped tomatoes, garlic, onions, and ginger with soy sauce, lemon juice, salt, and pepper.
Stuff this mixture into the tilapia and wrap the fish securely in banana leaves or foil. Depending on your preference, cook the tilapia over medium heat on each side, or until the fish is cooked through.
Tahong sa Gata
This is one of the most underrated affordable seafood dishes in the Philippines. It is a creamy and savory dish that features mussels cooked in a delectable coconut milk sauce.
Ingredients: Fresh mussels, coconut milk, garlic, onions, ginger, spinach or water spinach, green chilies, salt, and pepper.
How to make it: Clean the mussels thoroughly. To start cooking, sauté minced garlic, chopped onions, and julienned ginger in a pan. The ginger will help remove the fishiness of the mussels.
Add the mussels and cook until they start to open. Pour in the coconut milk and bring to a simmer. Add the green chilies and continue cooking until the sauce thickens. Add spinach or water spinach, and season with salt and pepper to taste.
Fish Tinola
Fish Tinola is a light and healthy Filipino soup made with fish and vegetables in a ginger-flavored broth. It’s a must during cold nights or days when you’re feeling a bit under the weather.
Ingredients: Firm white fish like snapper or grouper, ginger, garlic, onions, fish sauce, green papaya or chayote, malunggay leaves or spinach, water, salt, and pepper.
How to make it: Sauté thinly sliced ginger, minced garlic, and chopped onions in a pot. Add the fish and cook lightly on both sides.
Pour in enough water to cover the fish. Bring to a boil and then add sliced green papaya or chayote. Simmer until the vegetable is tender. Add fish sauce, salt, and pepper to taste. Before serving, add malunggay leaves or spinach and cook until wilted.
Baked Scallops
If you want to impress someone, this luxurious Filipino dish will do the trick. Scallops are baked with cheese and garlic butter, creating a rich appetizer or main course.
Ingredients: Fresh scallops on the half shell, butter, minced garlic, grated cheese (like cheddar or mozzarella), breadcrumbs, and green onions for garnish.
How to make it: Preheat your oven to a moderate temperature. Melt butter and mix in minced garlic. Place the scallops on a baking tray. Spoon a small amount of the garlic butter onto each scallop, then sprinkle generously with grated cheese and breadcrumbs.
Bake in the oven until the cheese is melted and slightly golden. This will take about 10 to 15 minutes. Garnish with chopped green onions before serving.
Bicol Express na Hipon
This seafood delicacy is a creamy shrimp dish inspired by the classic Bicol Express. It is known for its combination of chili, coconut milk, and succulent shrimp.
Ingredients: Large shrimp, coconut milk, garlic, onions, ginger, long chili peppers, shrimp paste (bagoong), and cooking oil.
How to make it: Clean and devein the shrimp. In a pan, sauté minced garlic, chopped onions, and julienned ginger. Add the shrimp paste and chili peppers, cooking until aromatic.
Add the shrimp and cook until they turn pink. Pour in the coconut milk and simmer until the sauce thickens. You may adjust the heat with more or fewer chili peppers as desired.
Paella Filipiniana
A Filipino twist on the classic Spanish paella, combining local seafood, meat, and rice cooked in a single pan.
Ingredients: Rice, chicken, chorizo, shrimp, mussels, green peas, bell peppers, onions, garlic, tomato sauce, chicken broth, saffron or annatto powder, salt, and pepper.
How to make it: In a large pan or paellera, sauté chopped onions and garlic. Add diced chicken and sliced chorizo, cooking until browned.
Add rice and cook briefly, stirring to coat the grains. Pour in tomato sauce and chicken broth, then sprinkle with saffron or annatto for color.
Arrange the shrimp and mussels on top. Cover and cook until the rice is tender and the seafood is cooked, adding green peas and bell pepper strips towards the end. Let it rest for a few minutes before serving.
