Ingredients with Measurements:
- 4-6 pieces of galunggong (mackerel scad), cleaned and gutted
- 1 cup vinegar
- 1/2 cup soy sauce
- 1/2 cup water
- 1 tablespoon minced garlic
- 1 teaspoon black pepper
- 1 can (400ml) coconut milk
- 1 tablespoon cooking oil
- Salt to taste
Special equipment needed:
- Large mixing bowl
- Frying pan
- Cooking spoon
- Serving dish
Step-by-step instructions:
1. In a large mixing bowl, combine vinegar, soy sauce, water, minced garlic, and black pepper. Mix well.
2. Add the cleaned and gutted galunggong into the mixture. Make sure the fish is fully submerged in the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours.
3. After marinating, remove the fish from the mixture and pat dry with paper towels.
4. Heat the cooking oil in a frying pan over medium heat. Fry the fish until golden brown on both sides. Set aside.
5. In the same pan, pour the coconut milk and bring to a simmer. Add salt to taste.
6. Add the fried fish into the coconut milk and let it simmer for 5-7 minutes.
7. Transfer to a serving dish and garnish with chopped scallions or cilantro.
- Time:
Preparation time: 2 hours (marinating time)
- Cooking time: 15-20 minutes
Temperature:
- Frying pan over medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 3g
- Protein: 28g
Substitutions for ingredients:
- You can use other types of fish such as bangus (milkfish) or tilapia.
- You can use coconut cream instead of coconut milk for a creamier texture.
Variations:
- You can add sliced onions and tomatoes to the coconut milk for a more flavorful sauce.
- You can also add chili peppers for a spicy kick.
Tips and tricks:
- Make sure the fish is fully submerged in the marinade to ensure even flavor.
- Pat the fish dry before frying to prevent oil splatters.
- Use a non-stick frying pan to prevent the fish from sticking.
Storage instructions:
- Store leftover daing na galunggong with coconut milk in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on a stove over low heat until heated through.
Presentation ideas:
- Serve on a bed of steamed rice with a side of vegetables.
Garnishes:
- Chopped scallions or cilantro
Pairings:
- Steamed rice
- Garlic fried rice
- Atchara (pickled papaya)
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy
Troubleshooting advice:
- If the coconut milk separates or curdles, it means the heat is too high. Lower the heat and stir constantly to prevent curdling.
Food safety advice:
- Make sure the fish is fully cooked before serving.
Food history:
- Daing na galunggong is a popular Filipino dish that is usually served for breakfast. It is made by marinating the fish in vinegar and soy sauce, then drying it under the sun before frying.
Flavor profiles:
- Salty, tangy, and creamy
Serving suggestions:
- Serve hot with steamed rice and a side of vegetables.
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Region: Philippine