Though ‘Bangus’ or ‘Milkfish’ is the national fish, ‘Galunggong’ or ‘GG’ is dubbed as the ‘Pambansang Isda’ because of its very affordable, readily available and easy to cook.
For a different take on GG, my sister and I tried to veer away from the usual frying or coating. Since there’s a recent wide awareness of the healthy benefits of herbs and spices, here’s what we came up with.
GALUNGGONG WITH SPICES AND HERBS
1 kilo Galunggong, cleaned of innards and washed well
1 tbsp Turmeric
1/2 tbsp Paprika
1/2 tbsp Cayenne
Salt & Pepper
1 tbsp Cornstarch
1/2 cup flour, for dredging
Egg, beaten (optional)
Bird’s Eye Chili or ‘Siling Labuyo’ (optional)
Oil, for frying
- take out the innards and wash the galunggong (you can have this done at the wet market or supermarket); set aside
- in a bowl, mix the turmeric, paprika, cayenne, salt, pepper, cornstarch and flour; you may add more spice if you wish or add sliced bird’s eye chili or ‘siling labuyo’
- Dredge or coat each galunggong evenly with the mix
- You may also roll the dredged galunggong in egg wash (1 beaten egg) if you wish
- In a heated pan with enough oil, fry the galunggong until golden brown
- Once golden brown, remove from the pan and place in a plate lined with table napkin to remove excess oil
- Best served with steamed rice and ‘toyomansi’ (dark soy sauce and calamansi or calamandin juice) sauce
And there you go, Galunggong with the healthy herbs and spices., healthy, affordable and delicious!