UrMajestySire’s Food Experiments: Galunggong dredged in herbs and spices

‘Galunggong’ (Round Scad or Shortfin Scad) | http://www.urmajestysire.wordpress.com | All rights reserved

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.



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

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‘Galunggong’ (Round Scad or Shortfin Scad) dredged in herbs and spices |www.urmajestysire.wordpress.com | All rights reserved

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‘PINANGAT NA ISDA ‘ (Fish Soured in Tomato and Calamansi) *Pinangat is a Filipino dish that’s a cross between ‘Sinigang’ (Filipino Sour Soup Stew) and ‘Paksiw’ (Filipino dish simmered in vinegar)

3-4 pcs. mackerel, sapsap or galunggong, cleaned and gutted
1 thumb ginger, peeled and sliced
1 medium onion, peeled and sliced
2 medium tomatoes, chopped
2-3 tbsps. squeezed juice from calamansi or calamondin
water, enough to cover the fish
cooking oil
salt & pepper to taste

Substitutes ( for souring):
– sampaloc or tamarind

– kamias or bilimbi fruit

– hilaw na manggang kalabaw or unripe large mango

– In a pan or pot place half of the the ginger, onions and tomatoes

– Place the fish on top and plae remaining half of th ginger, onions and tomatoes

– Slowly add the water and calamansi juice and season with salt & pepper

– Let it boil then add a sprinkle of cooking oil

– Let simmer until the fish is cooked or half of the water has evaporated

– Best served with steamed rice and some patis or fish sauce dip