The Del Puerto Kitchen
Simple, restaurant-grade ways to cook the catch, each one built around a cut from our cold room.
Garlic Butter Grilled Prawns
Big prawns over high heat are all about restraint: butterfly them, brush on garlic butter, and pull them the moment they turn...
Daing na Bangus
Daing na bangus is the Filipino breakfast that earns its place at the table: milkfish butterflied and steeped in a sharp vinegar-garlic...
Steamed Lapu-Lapu
Steaming is how you honour a truly fresh fish: nothing to hide behind, just clean, silky flesh perfumed with ginger and scallion....
Crispy Pan-Fried Pampano
A whole pampano, scored and fried until the skin shatters like glass: this is street-side Filipino cooking at its best. The technique...
Butter Garlic Shrimp
This is the dish that disappears fastest at the table: sweet shrimp tumbled in garlic butter, brightened with calamansi. It comes together...
Lemon Butter Marlin Steak
Marlin is a meaty, lean steak, closer to tuna or swordfish than to a flaky fillet. That leanness is the catch: cook...
Pan-Seared Salmon
Pan-searing is the purest test of a good fillet, and the easiest way to ruin a mediocre one. With salmon this fresh...