Ginataang Galunggong Recipe (big-bellied round scad stew in coconut milk)
Ringo | On 05, May 2012
Ginataang Galunggong with Eggplant
Galunggong or big-bellied round scad is definitely one of the most favorite viand of the Filipinos. We used to fry it until very crispy and will eat even heat, some will even much the tail. Me, I want the head and belly part, and will dip it in a spicy soy sauce and citrus dip.
For me, the second best way to cook this one is to stew it with coconut milk. I also add some vinegar and green chillies to have sour and spicy kicks. This is also good with some vegetables like eggplant, Kang Kong stalks and many more.
- 10 pieces of Galunggong – Internal parts removed and washed
- 3 pieces eggplant – chopped
- 3 cloves garlic – minced
- 1 medium onion – chopped
- Thumb-size ginger – chopped
- 1 cup of coconut milk
- 1 cup water
- 2 pieces green chilies or silinghaba
- 3 spoon vinegar
- Salt and pepper to taste
- 1. Saute garlic and onion
- 2. Add the ginger and let it simmer
- 3. Add water and let it boil.
- 4. Add coconut milk, vinegar, egg plant, salt, silinghaba and pepper. Make sure that it’s bland for your taste preference so achieve enough saltiness when the galunggong is cooked.
- 5. Add the galunggong and boil for about 10 minutes. Don’t stir as the fish might split into pieces.
- 6. Serve and enjoy.
When I eat this I have a saucer with fish sauce. Then, will crush the green chilies and hualla!! I can consume 4 cups of rice.