If you are living in a place wherein galunggong (round scad fish) is abundant, this recipe is surely beneficial for you. This Fried Adobong Galunggong recipe gives a new taste and look to your usual fried galunggong. This will surely turn your ordinary fried fish into something that is truly saucy, extraordinary and flavorful.
Fried Adobong Galunggong is an original Filipino specialty and masterpiece of , Ms. Godelia “Godie” Ricalde. This recipe is a result of her experiment around their kitchen using only budget friendly ingredients. If you wanted to try it out, just read and follow the complete and easy to follow, step-by-step recipe below.
* 1 kilo fresh galunggong, medium size, cleaned
* 2 medium sized onions, sliced
* 5 cloves garlic, minced for sautéing
* 1 thumb ginger, sliced thick
* 2 tbsp vegetable oil for sautéing
* 2 bay leaves
* ¼ c water
* 2 tbsp oyster sauce
* 1 c vegetable oil for frying
* 2 medium tomatoes sliced round, to garnish
* 1 medium cucumber sliced round, to garnish
* 1 c vinegar
* 2 tsp salt
* ½ head native garlic, crushed
* ¼ tsp ground black pepper
How To Cook Fried Adobong Galunggong:
1). Marinate galunggong in vinegar, salt, garlic and ground black pepper overnight.
2). In hot oil, sauté garlic, onions and ginger. Add fish and the marinade. Add water. Add oyster sauce. Bring to a boil without stirring.
3). When mixture boils, lower heat and add bay leaves. Allow to simmer for 30 minutes or until the liquid has been reduced.
4). Remove the fish. Fry the adobong galunggong in vegetable oil until crispy, but do not overcook. Remove from oil then drain.
Serve hot the fried adobong galunggong on a platter garnished with tomatoes and cucumber. Serve adobo sauce on the side. Enjoy!
Recipe Note: You can substitute galunggong (round scad fish) with hasa-hasa (short-bodied mackerel) or alumahan (Indian mackerel).
Image And Recipe Credits:
An inexpensive alternative–Fried Adobong Galunggong By Vangie Baga-Reyes. Philippine Daily Inquirer.
Republished by Blog Post Promoter