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.
An assortment of seafoods (shrimps, fish, shells, squid, crabs)
1/2 cup naturally-fermented soy sauce (Kikkoman)
1 tsp finely minced ginger
1 tbsp sugar
1 tbsp sesame oil
1 tbsp chopped chives
Mix marinade ingredients thoroughly 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 shells 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.
There are two ways to serve this. The first one is with rice. And the second is with pasta. For the pasta, cook spaghetti according to package instructions. Heat olive oil in a pan. Add some asparagus and cook till asparagus is limp. Add the reserved marinade and the cooked pasta. Toss well to coat pasta then add the seafoods. Season with salt and pepper. Toss once again then serve.