General Santos is famous for two things: Manny Pacquiao and tuna. Lately though, the tuna part has been eclipsed by Manny Pacquiao. When I went back to Los Banos a week ago – the most common question asked of me was about Manny Pacquiao – have I see him or have a photo with him, have I seen his house or his mom, do I have his autograph yet, etc…
Well, aside from Manny Pacquiao and tuna, an often overlook richness of of Gen San is it’s many seafoods. Here’s another seafood recipe I’ve enjoyed lately. I don’t have a charcoal griller yet so I’ve made do with pan-grilling them.
- Mix of seafoods - tuna steak, squid, shrimps, mussels
- ½ cup naturally-fermented soy sauce (such as Kikkoman)
- 1 tsp finely minced ginger
- 1 tbsp sugar
- 1 tbsp sesame oil
- 1 tbsp chopped chives
- 80 grams pasta, cooked according to package instructions or steam rice (according to desired amount)
- Prepare marinade - mix soy sauce, ginger, sugar, and sesame oil then marinate the seafoods for 10-20 minutes. Reserve marinade.
- In a pan, heat 1 tbsp oil, coat pan surface and arrange the fish, shrimps and squid.Grill till each type of seafoods is cooked.
- Pan-grill mussels last. Place each shell on the pan and cook until each shell has opened. Discard shell that has not opened.
- Place marinade in pan and simmer for about a minute. This serves as the dipping sauce. Serve with rice.
- Alternatively, add cooked pasta to the simmering marinade for about one minute then add the seafoods. Toss well, then serve on a plate garnished with chives.