Ingredients with Measurements:
- 1 lb. Galunggong (mackerel scad)
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 1/2 cup water
- 1/4 cup vinegar
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 2 pcs. green chili (optional)
Special equipment needed: None
Step-by-step instructions:
1. Clean the Galunggong by removing the scales and guts. Rinse thoroughly and pat dry.
2. In a pan, sauté garlic and ginger until fragrant.
3. Add water, vinegar, salt, and ground black pepper. Bring to a boil.
4. Add the Galunggong and green chili (if using). Cover and simmer for 10-15 minutes or until the fish is cooked.
5. Serve hot with steamed rice.
15-20 minutes
Temperature: Medium heat
Serving size: 4-5 people
Nutritional information:
- Calories: 150
- Fat: 5g
- Carbohydrates: 1g
- Protein: 25g
Substitutions for ingredients:
- Galunggong can be substituted with any firm white fish like tilapia or cod.
- Green chili can be substituted with red chili or jalapeño.
Variations:
- Add sliced onions for extra flavor.
- Use calamansi juice instead of vinegar for a tangier taste.
- Add coconut milk for a creamier version.
Tips and tricks:
- Use fresh Galunggong for better taste.
- Do not overcook the fish to avoid it from becoming tough.
- Adjust the amount of chili according to your preference.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan over low heat until heated through.
Presentation ideas:
- Serve in a shallow bowl with steamed rice on the side.
Garnishes:
- Garnish with chopped cilantro or parsley.
Pairings:
- Serve with a side of steamed vegetables like broccoli or bok choy.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Grilled corn
Troubleshooting advice:
- If the sauce is too sour, add a pinch of sugar to balance the flavor.
Food safety advice:
- Make sure to clean the fish thoroughly before cooking to avoid foodborne illnesses.
Food history:
- Halabos na Galunggong is a popular Filipino dish that originated from the coastal areas where Galunggong is abundant.
Flavor profiles:
- Savory, tangy, and mildly spicy.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Philippine