Ask any Filipino and they would know what galunggong is; gaining notoriety as a fish that is used to measure how much the Philippine peso could buy, it can never be denied that Galunggong is popular not only because it is cheaper than most types of fishes but also because of it is very easy to cook no matter what recipe it is included in. Simple and uncomplicated, galunggong is called round scad fish because of its rounded body. This fish is used in different Filipino dishes and one of these is the Ginataang Galunggong recipe.
Like most recipes involving the use of coconut milk or ginataan, Ginataang Galunggong is a one-pot affair, making it a favorite for anyone who wants to eat a scrumptious meal without necessarily waiting for hours for the dish to get cooked.
Ginataang Galunggong Recipe Tip and Preparation
The difficult part in preparing for this dish though is the coconut milk, as you have to either shred the coconut meat on your own or have it shred at the market. However, once you get past this, preparing to cook is a breeze as one only has to squeeze the milk out of the shredded coconut meat.
Since the ginataang galunggong recipe is a one-pot meal, you have a choice of placing all of the ingredients once into the pot and let it simmer or you could do it gradually and start with the onions, garlic and ginger, then the galunggong, with the coconut milk as the last ingredient to go into the pot.
As with other galunggong recipes, you can include chilies or sili in this ginataan recipe to add more flavor into the dish. It is also recommended that you serve this dish with heaps of rice and atsara on the side to counter the oiliness caused by the coconut milk.
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- ½ kilo fresh galunggong (medium sized)
- ½ cup vinegar
- ¼ cup water
- 2 native green pepper (long)
- 1 tbsp. salt
- 1 tbsp. vetsin or MSG
- 1 tbsp. ginger, minced
- 1 and ½ cup coconut cream, thick (gata)
- Clean the Galunggong, arrange in a shallow pan.
- Add salt, vinegar, water, pepper, ginger and vetsin.
- Boil, do not stir. Cook for 5 minutes. Add coconut cream.
- Stir gently so the cream would not curdle.
- When it boils, cover and lower heat.
- Cook for 10 to 20 minutes and until sauce thickens.
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