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Ginataang Galunggong

Ginataang Galunggong

galunggong cooked in rich coconut milk — creamy, mild, and deeply satisfying. A staple Filipino cooking method from the Bicol region.

Prep: 5 min Cook: 40 min

Ingredients

  • 4 piece medium round scad (galunggong, cleaned and salted)
  • 4 piece Serrano peppers
  • 3 cup coconut milk
  • 1 knob ginger (sliced into strips)
  • 1 tbsp fish sauce
  • 1.5 tsp ground black pepper
  • 1 small red onion (sliced)
  • 2 clove crushed garlic

Instructions

  1. Pour in the coconut milk in a wide cooking pot. Let it boil.

  2. Mix in the garlic, ginger, onion, fish sauce, and ground black pepper. Stir. Cover and cook for 5 minutes.

  3. Arrange the fish in the cooking pot along with the Serrano pepper. Cover and then continue cooking in medium heat for 30 minutes.

  4. Remove the cover. Let the sauce reduce to about 1/2 to 3/4 cups.

  5. Transfer to a serving plate. Serve with warm rice.