15 Filipino Seafood Recipes I Cook Again and Again

You’re busy, but you still want a meal that feels special. That’s why I keep coming back to these 15 Filipino seafood recipes—they’re easy enough for weeknights but packed with flavor. From tangy sinigang to buttery garlic shrimp, these are my go-tos. Ready to cook?

Sinigang na Hipon

Ever since I moved to the US, I've been on a mission to recreate the vibrant flavors of my childhood. Sinigang na hipon is my ultimate comfort food—a sour tamarind broth that hits all the right notes with sweet shrimp and crisp vegetables.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Sinigang

• Water – 6 cups
• Onion – 1 medium, sliced
• Tomato – 1 large, quartered
• Sinigang mix (tamarind soup base) – 1 packet (1.5 oz)
• Shrimp, peeled and deveined – 1 lb
• Radish, sliced – 1 medium
• Okra, trimmed – 1 cup
• String beans, cut into 2-inch pieces – 1 cup
• Fish sauce – 2 tbsp
• Salt – ½ tsp
• Jalapeño (optional) – 1 piece

Instructions

1. In a large pot, bring water to a boil over high heat.
2. Add onion and tomato; cook for 3 minutes until fragrant. (Tip: This builds a flavorful base.)
3. Stir in sinigang mix until fully dissolved.
4. Add radish and string beans; cook for 5 minutes. (Tip: Radish is denser, so give it a head start.)
5. Add okra; cook for 3 minutes.
6. Season with fish sauce and salt. (Tip: Fish sauce is salty, so add salt sparingly.)
7. Add shrimp and optional jalapeño; cook for 2-3 minutes until shrimp turn pink. (Tip: Shrimp cooks fast—overcooking makes it rubbery.)
8. Remove from heat. Serve hot over steamed rice.

Velvety with a tangy punch, this sinigang na hipon is best enjoyed steaming hot. Pair it with a side of fish sauce and chili for extra heat, or simply let the bright tamarind flavor shine.

Adobong Pusit

Just the other day, I was craving something bold and briny, so I pulled out a bag of squid from the freezer and whipped up this Adobong Pusit – the Filipino classic that’s all about tender squid in a tangy, garlicky sauce. It’s one of those dishes that feels both comforting and exciting, perfect with a mountain of steamed rice.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Adobo Base

• Canola oil – 3 tbsp
• Garlic – 6 cloves, minced
• Onion – 1 medium, sliced
• Soy sauce – 1/4 cup
• White vinegar – 1/4 cup
• Bay leaves – 2
• Whole black peppercorns – 1 tsp
• Brown sugar – 1 tsp
• Water – 1/2 cup
• Squid – 1 lb, cleaned and cut into rings
• Salt – 1/4 tsp

Instructions

1. Heat canola oil in a pan over medium-high heat.
2. Sauté garlic until fragrant, about 1 minute.
3. Add onion and cook until translucent, about 2 minutes.
4. Pour in soy sauce and vinegar. Do not stir immediately after adding vinegar to avoid bitterness.
5. Add bay leaves, peppercorns, brown sugar, and water. Bring to a boil.
6. Reduce heat to low and simmer for 5 minutes to meld the flavors.
7. Add squid rings and stir to coat. Squid cooks quickly; simmer only 3-4 minutes to prevent rubberiness.
8. Stir in 1/4 tsp salt.
9. Simmer uncovered for 2-3 minutes until squid is tender and sauce thickens slightly. For a thicker sauce, let it reduce a bit longer.

Dive into this dish with a side of garlic fried rice or crusty bread to soak up every drop of that savory-tangy sauce. The squid should be just cooked – tender, not chewy – and the sauce will have you licking the plate clean.

Inihaw na Pusit

Every summer, my family fires up the grill for Inihaw na Pusit—a Filipino classic that's all about that smoky, tangy-savory squid. I still remember my Lola's secret: a quick marinade of soy, calamansi, and lots of black pepper.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 6 minutes

Ingredients

• Squid, whole – 1 lb
• Soy sauce – ¼ cup
• Calamansi juice – 3 tbsp
• Black pepper, freshly ground – 1 tsp
• Garlic, minced – 4 cloves
• Vegetable oil – 2 tbsp

Instructions

1. Clean the squid: remove the head, tentacles, and clear cartilage inside the body. Rinse thoroughly under cold water.
2. Pat the squid dry with paper towels. (Tip: Removing excess moisture helps the marinade stick and prevents steaming on the grill.)
3. In a bowl, combine soy sauce, calamansi juice, black pepper, and minced garlic. Whisk to blend.
4. Add the squid to the marinade, turning to coat. Cover and refrigerate for at least 30 minutes, up to 2 hours.
5. Preheat your grill to medium-high heat, about 400°F. Lightly oil the grates with vegetable oil using a paper towel.
6. Remove squid from marinade; let excess drip off. Discard leftover marinade.
7. Grill squid for 2 minutes per side on direct heat, until lightly charred and opaque. (Tip: Squid cooks fast—overcooking makes it rubbery. Look for the tentacles to curl and the body to turn white.)
8. Transfer grilled squid to a platter. Let rest 1 minute before serving.
9. Optional: Brush with a little extra calamansi juice for brightness. Serve immediately with steamed rice and a dipping sauce of vinegar and chili.

You'll love how the charred edges contrast with the tender, juicy meat. For a fun twist, slice the grilled squid into rings and toss with a simple salad of tomatoes and cucumbers. It's a backyard favorite that never fails to impress!

Ginataang Alimasag

For me, nothing beats a rich coconut milk stew. My grandmother's Ginataang Alimasag – blue crabs simmered with ginger and chili – always filled the house with an irresistible aroma. This quick weeknight version delivers all that comforting flavor in under an hour.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the stew

• Blue crabs – 2 lbs, cleaned and halved
• Coconut milk – 2 cups (canned)
• Ginger – 2 inches, sliced into thin rounds
• Thai chili – 4 pieces, slit lengthwise
• Garlic – 4 cloves, minced
• Onion – 1 medium, sliced
• Fish sauce – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Cooking oil – 2 tbsp

Instructions

1. Heat 2 tbsp oil in a large pot over medium heat. Sauté garlic and onion until fragrant, about 2 minutes.
2. Add ginger and Thai chili. Cook 1 minute, stirring.
3. Pour in 2 cups coconut milk. Bring to a gentle simmer. Tip: Use full-fat coconut milk for a creamier sauce.
4. Season with fish sauce, salt, and pepper. Stir. Taste – it should be slightly saltier; the crabs will add sweetness.
5. Gently add the cleaned crab halves, nestling into the liquid. Cover and simmer on low heat for 15-20 minutes. Tip: Don't stir much; just swirl the pot occasionally to prevent sticking.
6. Check one crab – the shell should be bright red and meat opaque. If not done, cook 5 more minutes. Tip: Avoid overcooking – crab turns tough.
7. Remove from heat and let rest for 2 minutes. The sauce will thicken slightly as it cools.

Kick back and enjoy the sweet, tender crab meat enveloped in a creamy, spicy coconut sauce. I love serving this over steamed jasmine rice to soak up every drop – it's the ultimate comfort dish.

Kinilaw na Tanigue

Since I moved to the US, I've missed the bright, tangy flavors of Filipino kinilaw. This version with fresh mackerel is my go-to when I'm craving something light yet satisfying—no cooking required, just a quick cure in vinegar and spices.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

For the Kinilaw

• Fresh mackerel (tanigue) – 1 lb, cleaned and deboned
• White vinegar – ½ cup
• Fresh ginger – 1 tbsp, minced
• Red onion – 1 medium, thinly sliced
• Bird's eye chili – 2, sliced (or to taste)
• Calamansi (or lime) juice – ¼ cup
• Salt – 1 tsp
• Sugar – ½ tsp

Instructions

1. Slice the cleaned mackerel into 1-inch cubes, removing any remaining bones. (Tip: Ask your fishmonger to gut and debone the fish to save time.)
2. In a large non-reactive bowl (glass or ceramic), combine the white vinegar, calamansi juice, salt, and sugar. Stir until the salt and sugar fully dissolve.
3. Add the ginger, red onion, and bird's eye chili to the vinegar mixture. Stir to combine.
4. Gently fold the mackerel cubes into the mixture, making sure every piece is submerged. (Tip: Use a spoon to avoid breaking the fish.)
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, but no longer than 1 hour—over-curing makes the fish tough. (Tip: Taste a piece after 20 minutes; the acid should just firm the flesh without turning it opaque all the way through.)
6. After marinating, transfer the kinilaw to a serving plate using a slotted spoon, letting the excess liquid drip off. Discard the marinade.
7. Serve immediately chilled, or let it sit at room temperature for 5 minutes to take the chill off.

The texture is silky yet firm, with the vinegar and citrus zing cutting through the rich mackerel. This kinilaw is fantastic as a starter with crispy fried garlic on top, or as a light main over a bowl of steamed rice.

Calamares

There's nothing quite like the satisfaction of making restaurant-quality calamares at home. I still remember the first time I nailed that perfect golden crunch—it was a game-changer for my Friday night tapas fix.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 5 minutes

Ingredients

For the Calamares

• Squid (cleaned, sliced into rings) – 1 lb
• All-purpose flour – 1 cup
• Cornstarch – ¼ cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Paprika – 1 tsp
• Eggs – 2 large
• Milk – ¼ cup
• Panko breadcrumbs – 1 cup
• Vegetable oil – 4 cups (for deep frying)

For the Dip

• Mayonnaise – ½ cup
• Lemon juice – 1 tbsp
• Garlic (minced) – 1 clove
• Salt – 1 pinch

Instructions

1. Pat the squid rings completely dry with paper towels—moisture is the enemy of crispiness.
2. In a shallow bowl, whisk together flour, cornstarch, salt, black pepper, and paprika. Set aside.
3. In another bowl, beat the eggs with milk until smooth.
4. Place panko breadcrumbs in a third shallow bowl.
5. Heat vegetable oil in a deep pot to 375°F. Use a thermometer for accuracy; too low and they'll be greasy, too high and they'll burn.
6. Working in batches, dredge squid rings first in the flour mixture, shaking off excess, then dip into the egg mixture, and finally coat with panko, pressing gently to adhere.
7. Fry the coated rings in the hot oil for 2–3 minutes, turning once, until golden brown and crispy. Don't overcrowd—fried in small batches for best results.
8. Transfer to a paper-towel-lined plate and sprinkle with a pinch of salt while hot.
9. For the dip, combine mayonnaise, lemon juice, minced garlic, and a pinch of salt in a small bowl. Stir until smooth and refrigerate until serving.

You'll love the contrast of the crunchy, seasoned crust with the tender, briny squid. Serve the calamares with lemon wedges and the creamy garlic dip, or get creative and toss them with a drizzle of hot honey for a sweet-spicy kick.

Sweet and Sour Lapu-Lapu

F or me, this Sweet and Sour Lapu-Lapu is pure nostalgia—it’s the dish my mom made on special weekends, and I’ve tweaked it over the years to get that perfect balance of crunchy fish and glossy, tangy sauce. Trust me, once you try this at home, you’ll never order takeout again.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

• Grouper fillets – 1.5 lbs, cut into chunks
• Salt – 1 tsp
• Pepper – ½ tsp
• Cornstarch – ½ cup for coating
• Egg – 1, beaten
• Vegetable oil – for frying (about 2 cups)
• Pineapple juice – ½ cup
• Ketchup – ¼ cup
• Rice vinegar – 2 tbsp
• Sugar – ¼ cup
• Soy sauce – 1 tbsp
• Cornstarch for slurry – 1 tbsp mixed with 2 tbsp water
• Bell pepper – 1, sliced into squares
• Onion – ½, sliced
• Garlic – 2 cloves, minced

Instructions

1. Season the grouper chunks evenly with salt and pepper. (Tip: Let them sit for 10 minutes to help the coating stick better.)
2. Place ½ cup cornstarch in a shallow bowl. Dip each fish chunk first in the beaten egg, then dredge in cornstarch, shaking off excess. Set on a plate.
3. Heat vegetable oil in a deep skillet to 350°F (use a thermometer to maintain temperature). Fry the fish in batches without overcrowding, about 3-4 minutes per batch, until golden brown and cooked through. Drain on paper towels.
4. In a small bowl, whisk together pineapple juice, ketchup, rice vinegar, sugar, and soy sauce until smooth.
5. In the same skillet, remove all but 1 tbsp oil. Sauté garlic over medium heat for 30 seconds until fragrant. Add bell pepper and onion; cook 2 minutes until slightly tender.
6. Pour the sauce mixture into the skillet and bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens and turns glossy (about 1 minute). (Tip: If it gets too thick, add a splash of water.)
7. Add the fried fish chunks to the skillet and toss gently to coat every piece—do this just before serving to keep the crunch. (Tip: Serve immediately; the sauce will soften the coating over time.)

B iting into this sweet and sour lapu-lapu gives you that first satisfying crunch, followed by a sticky, tangy-sweet glaze that clings to the tender fish. I love serving it over steamed jasmine rice with a few extra bell peppers on top for color—it’s a weeknight dinner that feels like a celebration.

Paksiw na Isda

Kicking off today's recipe with a personal favorite—Paksiw na Isda. This tangy, savory fish stew is a staple in many Filipino households, and I love how the vinegar tenderizes the fish while keeping it incredibly flavorful. It's one of those dishes that gets better the next day, so don't be shy about making extra!

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

For the Fish

• Fish (such as mackerel or tilapia) – 1 lb, cut into serving pieces
• White vinegar – 1 cup
• Water – 1/2 cup
• Garlic – 4 cloves, crushed
• Whole black peppercorns – 1 tsp
• Salt – 1 tsp
• Bay leaves – 2
• Long green chili peppers – 2, sliced (optional)
• Cooking oil – 2 tbsp

Instructions

1. In a pot, heat 2 tbsp cooking oil over medium heat. Add crushed garlic and sauté until fragrant, about 1 minute.
2. Arrange fish pieces in the pot in a single layer. Add vinegar, water, peppercorns, bay leaves, and salt. Do not stir. (Tip: Resist stirring after adding vinegar to prevent the fish from breaking and to avoid a bitter taste from raw vinegar.)
3. Bring to a boil without stirring. Once boiling, reduce heat to low and let simmer uncovered for 15 minutes. (Tip: Simmering uncovered allows the vinegar's acidity to mellow.)
4. Add sliced green chili peppers if using, then continue to simmer for another 5 minutes until fish is cooked through and sauce is slightly reduced.
5. Remove from heat. Serve hot with steamed rice. (Tip: Paksiw tastes even better the next day as flavors meld.)

Velvety yet tangy, the fish absorbs all the aromatic flavors while staying moist. Serve it over a mound of steaming rice, and don’t forget to spoon extra sauce over the top—that's where the magic is.

Halabos na Hipon

Zipping up a bag of shrimp with salt and soda might sound odd, but trust me—it's a game-changer for juicy, tender results. This Filipino classic is my go-to when I want a quick, flavorful seafood fix.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 8 minutes

Ingredients

• Shrimp (1 lb, large, unpeeled)
• Salt (1 tbsp)
• Lemon-lime soda (1 cup, like Sprite or 7UP)
• Water (1/2 cup)

Instructions

1. In a large bowl, combine the shrimp, salt, and lemon-lime soda. Toss to coat evenly.
2. Let the shrimp marinate for 5 minutes at room temperature—this helps the salt penetrate and the soda tenderize.
3. In a large skillet over medium-high heat, add the water and bring to a simmer.
4. Add the shrimp and any remaining marinade to the skillet.
5. Cover and steam for 3-4 minutes, until shrimp turn pink and are cooked through. Avoid overcooking—they should be just firm.
6. Remove from heat and serve immediately. Tip: Keep the shells on for extra flavor and moisture.

With each bite, the shrimp bursts with briny-sweet flavor, incredibly tender from the soda. Serve with steamed rice and a squeeze of calamansi or lemon for a bright finish. Perfect for a weeknight dinner that feels special.

Baked Tahong

Remember the first time I had baked mussels at a Filipino party? That garlic-butter-cheese heaven is now my go-to appetizer for any gathering, and this baked tahong recipe brings all those nostalgic flavors straight to your kitchen.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Main

• Mussels – 2 lbs
• Butter – 4 tbsp
• Garlic – 6 cloves, minced
• Mayonnaise – 1/2 cup
• Parmesan cheese – 1/4 cup, grated
• Mozzarella cheese – 1/2 cup, shredded
• Salt – 1/2 tsp
• Pepper – 1/4 tsp
• Breadcrumbs – 2 tbsp
• Lemon – 1, cut into wedges

Instructions

1. Preheat oven to 375°F.
2. Clean mussels: scrub shells and remove beards. Discard any that are open and don't close when tapped. Tip: Tap mussels to check freshness.
3. Melt butter in a small pan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
4. In a bowl, mix mayonnaise, grated Parmesan, and half the shredded mozzarella. Season with salt and pepper.
5. Arrange mussels in a single layer on a baking sheet. Spoon a small amount of garlic butter over each mussel. Tip: Don't overcrowd; use a single layer for even cooking.
6. Top each mussel with the mayonnaise-cheese mixture.
7. Sprinkle remaining mozzarella and breadcrumbs over the tops.
8. Bake for 15-18 minutes, until bubbly and golden. Tip: For extra browning, broil for 1-2 minutes at the end.
9. Serve hot with lemon wedges.

Dive into these creamy, garlicky baked mussels—they're a crowd-pleaser that disappears fast. Pair with crusty bread to soak up the buttery sauce, or serve as a tapa-style appetizer with cold beer.

Daing na Bangus

Kicking off with one of my all-time favorites—Daing na Bangus. This Filipino dish of marinated milkfish, fried until golden and crispy, is a staple in my kitchen. The garlicky, tangy flavor brings back memories of weekend breakfasts at my grandma's.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• Bangus (milkfish), butterflied – 2 whole
• White vinegar – 1 cup
• Garlic, crushed – 8 cloves
• Salt – 2 tsp
• Black pepper – 1 tsp
• Cooking oil – for frying

Instructions

1. In a bowl, combine white vinegar, crushed garlic, salt, and black pepper to create the marinade.
2. Place the butterflied bangus in the marinade, ensuring both sides are coated. Cover and refrigerate overnight (or at least 4 hours) for best flavor.
3. Remove fish from marinade and pat dry with paper towels. (Tip: Patting dry ensures crispy skin.)
4. In a large skillet, heat about 1 inch of cooking oil to 350°F over medium-high heat.
5. Carefully place the fish skin-side down in the hot oil. Fry for 5-6 minutes until the skin is golden brown and crispy.
6. Flip the fish and fry the other side for 4-5 minutes until cooked through and crispy. (Tip: Don't overcrowd the pan; fry in batches if needed.)
7. Transfer fried fish to a wire rack or paper towels to drain excess oil. (Tip: Avoid stacking to keep crispiness.)
8. Serve immediately with steamed rice and a side of vinegar dipping sauce (sukang maasim).

With its shatteringly crisp skin and tender, flaky meat, this Daing na Bangus always hits the spot. I love serving it with a simple dipping sauce of vinegar, garlic, and chili for an extra kick. It's the ultimate comfort breakfast or lunch.

Rellenong Bangus

Back in my kitchen, I'm always looking for ways to make traditional Filipino dishes more accessible. This Rellenong Bangus—deboned milkfish stuffed with a savory blend of sautéed vegetables and spices—is a labor of love that's totally worth it.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 40 minutes

Ingredients

Fish

• Whole milkfish (about 2 lbs) – 1
• Salt – 1 tsp
• Black pepper – ½ tsp

Stuffing

• Cooking oil – 2 tbsp
• Onion, chopped – 1 medium
• Garlic, minced – 4 cloves
• Carrot, diced – 1 medium
• Green bell pepper, diced – ½ cup
• Raisins – ¼ cup
• Soy sauce – 2 tbsp
• Bread crumbs – ½ cup
• Egg, beaten – 1

For Baking

• Butter, melted – 2 tbsp

Instructions

1. Pat the milkfish dry with paper towels inside and out. Season cavity with salt and black pepper.
2. To debone the fish, make a slit along the belly and carefully remove the backbone and rib bones using a sharp knife or kitchen shears. (Tip: Keep the fish as intact as possible to hold the stuffing.)
3. Heat cooking oil in a skillet over medium heat. Sauté onion and garlic until fragrant, about 2 minutes.
4. Add carrot and bell pepper; cook for 3 minutes until softened.
5. Stir in raisins and soy sauce; cook for 1 minute. Remove from heat.
6. Mix in bread crumbs and beaten egg until well combined. Let the stuffing cool slightly.
7. Preheat oven to 375°F.
8. Gently spoon the stuffing into the fish cavity, pressing lightly but not overstuffing—leave a little room for expansion. (Tip: Close the belly with toothpicks to secure the filling.)
9. Place the stuffed fish on a greased baking dish. Brush the top with melted butter.
10. Bake for 35-40 minutes, until the fish is cooked through and the skin is golden and crispy. (Tip: For extra crispiness, broil for the last 2 minutes.)
11. Let the fish rest for 5 minutes before removing toothpicks and slicing. Serve warm.

Golden and fragrant, this stuffed bangus is a showstopper. The crispy skin gives way to a moist, flavorful filling—perfect with steamed rice and a side of atchara.

Seafood Kare-Kare

Kare-Kare has always been my go-to comfort food, but swapping out the usual oxtail for a seafood medley makes it lighter yet still incredibly rich. I love how the creamy peanut sauce clings to every piece of shrimp and squid, and the vegetables add a nice crunch.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

For the Kare-Kare

• Vegetable oil – 2 tbsp
• Annatto seeds – 2 tbsp
• Onion – 1 medium, chopped
• Garlic – 4 cloves, minced
• Water – 2 cups
• Peanut butter – 1/2 cup
• Fish sauce – 1 tbsp
• Salt – 1/2 tsp
• Ground black pepper – 1/4 tsp
• Eggplant – 1 medium, sliced
• String beans – 1 cup, cut into 2-inch pieces
• Shrimp – 1 lb, peeled and deveined
• Squid – 1/2 lb, cleaned and sliced into rings
• Mussels – 1/2 lb, scrubbed
• Rice flour – 2 tbsp

Instructions

1. Heat vegetable oil in a large pot over medium heat. Add annatto seeds and stir until the oil turns a deep orange, about 2 minutes. Remove seeds with a slotted spoon and discard. Be careful not to burn the seeds—they turn bitter.
2. Add chopped onion and minced garlic to the pot. Sauté until softened and fragrant, about 3 minutes.
3. Pour in water, then add peanut butter, fish sauce, salt, and black pepper. Whisk until the peanut butter is fully dissolved. Bring to a gentle simmer.
4. Add sliced eggplant and string beans. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
5. Add shrimp, squid rings, and mussels. Cover the pot and cook for 3–5 minutes, until the shrimp turn pink, squid is opaque, and mussels have opened. Discard any unopened mussels. Tip: Overcooking squid makes it rubbery—keep an eye on the clock.
6. In a small bowl, mix rice flour with 2 tablespoons of water to form a slurry. Pour into the pot while stirring. Simmer for 2 minutes until the sauce thickens. For a creamier texture, use smooth peanut butter.
7. Taste and adjust seasoning with extra fish sauce or salt if needed.

The result is a luxurious, nutty stew with tender seafood and colorful vegetables. Serve it over steaming jasmine rice and don't forget a side of bagoong (shrimp paste) for that salty kick that makes every spoonful pop.

Ginisang Munggo with Hipon

Soups like this Ginisang Munggo with Hipon always bring me back to cozy rainy afternoons at my grandmother’s house. It’s a humble yet hearty Filipino classic that’s both budget-friendly and deeply satisfying—perfect for busy weeknights.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 40 minutes

Ingredients

Main Ingredients

• Mung beans (munggo) – 1 cup (rinsed)
• Shrimp (hipon) – 1/2 pound (peeled and deveined)
• Water – 4 cups
• Onion – 1 medium (chopped)
• Garlic – 4 cloves (minced)
• Tomato – 2 medium (diced)
• Spinach leaves – 1 cup (optional)

Seasonings

• Fish sauce (patis) – 2 tablespoons
• Salt – 1/2 teaspoon
• Ground black pepper – 1/4 teaspoon
• Cooking oil – 2 tablespoons

Instructions

1. Rinse the mung beans under cold water until the water runs clear. (Tip: rinsing not only cleans the beans but also helps reduce any bitterness.)
2. In a large pot, heat the cooking oil over medium heat. Sauté the garlic and onion until fragrant and the onion is translucent, about 2–3 minutes.
3. Add the diced tomatoes and cook, mashing them slightly with a spatula, until they soften and release their juices, about 3 minutes.
4. Add the shrimp and cook until they turn pink, about 2 minutes. Remove the shrimp from the pot and set aside. (Tip: taking the shrimp out now prevents them from overcooking later.)
5. Add the rinsed mung beans and water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30–40 minutes, or until the beans are tender and starting to break down. (Tip: for a thicker consistency, mash some of the beans against the side of the pot.)
6. Once the beans are tender, return the shrimp to the pot. Add the fish sauce, salt, and black pepper. Stir and let it simmer for another 5 minutes to blend the flavors.
7. If using spinach, add it to the pot and cook just until wilted, about 1 minute. Remove from heat.
8. Serve hot over steamed rice. A drizzle of calamansi (Filipino lime) or lemon juice adds a bright finish.

Zesty and comforting, this Ginisang Munggo with Hipon is the ultimate bowl of soul food. The creamy, savory broth paired with plump shrimp and wilted spinach makes every spoonful feel like a warm hug—perfect with a side of crispy fried fish or simply on its own.

Oysters Kilawin

There's something about the tangy, spicy kick of Oysters Kilawin that instantly transports me to coastal fiestas. This Filipino ceviche-style dish is my go-to for summer gatherings, and I love how the bright vinegar and citrus cut through the briny sweetness of fresh oysters.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the Ceviche

• Fresh shucked oysters – 24
• White vinegar – ½ cup
• Calamansi juice – ¼ cup
• Thai chili peppers, minced – 2
• Red onion, thinly sliced – ½ cup
• Ginger, julienned – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a medium non-reactive bowl (glass or stainless steel), combine ½ cup white vinegar, ¼ cup calamansi juice, 2 minced Thai chili peppers, ½ cup thinly sliced red onion, and 1 tbsp julienned ginger. Stir in ½ tsp salt and ¼ tsp black pepper until dissolved.
2. Gently add 24 fresh shucked oysters to the marinade, making sure they are fully submerged. Tip: Use oysters that are as fresh as possible—they should smell like the ocean, not fishy.
3. Cover the bowl with plastic wrap and refrigerate for exactly 10 minutes. Do not over-marinate or the oysters will become tough and rubbery. Tip: For a milder kick, remove chili seeds before mincing.
4. After 10 minutes, remove from fridge and give a gentle stir. Taste one oyster and adjust salt or chili if needed. Tip: Serve immediately for the best texture—the oysters will be plump and just barely 'cooked' by the acid.
5. Arrange the oysters on a platter with the marinade spooned over, or serve individually in shot glasses for a fun presentation.

Velvety oysters soak up the bright vinegar and citrus, creating a refreshing bite that's perfect with cold beer. Serve them in shot glasses for a fun party appetizer, or pile them on crispy tostadas for extra crunch.

Conclusion

So there you have it—15 Filipino seafood recipes that never get old. They’re simple, flavorful, and bring a taste of the islands to your kitchen. Give one a try tonight, and don’t forget to drop a comment with your favorite! Feel free to pin this roundup for later.