For me, this Paksiw na Galunggong Recipe is easy to cook you just need vinegar, water, salt and pepper, ginger then combined it together and wait until it boils, you can keep it in your refrigerator and it will last up to one week and in case you don’t want the taste of Paksiw anymore you can fry it and wait until it turns to golden brown, the taste of it is so delicious there’s a bit of crunchiness on the part of the head of the fish which I love the most and perfectly match it with white steamed rice and don’t forget ToyoMansi which is a combination of Soy Sauce and Calamansi for dippings . Happy eating everyone!
More About Paksiw na Galunggong
Galunggong is a widely eaten fish in the Philippines. In English, the Galunggong has been known as the Blue Mackerel Scad, Round Scad or Shortfin Scad, but these names have been applied to other fish of the Decapterus family as well. In the Philippines, the fish is also referred to in shorthand as GG (pronounced in English as “gee-gee”). The Mackerel Scad, Decapterus Macarellus, is a species of fish of the family, Carangidae. While mackerel scad can be considered Gamefish, they are usually used as bait. They are popular eating fish in the Hawaiian islands, where they are called Opelu. The largest Mackerel Scad recorded was 46 cm long. Their elongated bodies look somewhat circular when viewed head-on. They are distinguishable by a small, detached fin, located between the dorsal and caudal fins. Mackerel scad has 9 spines and 31-36 rays on their Dorsal Fins, while there are seven spines and 27-30 rays on their Anal Fins.
Paksiw na Galunggong Recipe
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 3
- 1 pound galunggong, cleaned
- 2 thumbs ginger, sliced
- 1 long green pepper (optional)
- ½ cup white vinegar
- 1 cup water
- 4 cloves garlic, crushed and chopped
- Salt to taste
- Rub salt all over the fish including the inner cavity. Let it stay for 10 minutes.
- Arrange the fish in a cooking pot along with the ginger, garlic, and long green pepper.
- Pour water and vinegar. Let boil.
- Cover and simmer for 30 to 45 minutes. Add more water if needed.
- Add salt to taste. Stir.
- Serve with warm rice. Enjoy!
The Mackerel Scad’s fins are black metallic to blue-green and its belly is white. The edge of the Operculum has a small, black spot, with no spots on the lateral line. Mackerel scad’s Caudal Fins have been described as reddish to yellow-green.