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