This simplistic but delicious dish is a favorite Filipino household favorite. Made with the iconic adobo sauce reinvented to suit the galunggong with a bit of a heat and intense flavor that not only helps neutralize the smell and keep it from overpowering in the house, it also gives an impact to the overall Adobong Galunggong. Let your taste buds tingle with flavor once you’ve tried this tasty easy to do Adobong Galunggong recipe.
What is a Galunggong?
Galunggog or round scald fish belonging to the mackerel family. This fish who’s also called ‘speedo’ is considered a ‘game fish’ caught for recreational fishing or sport fishing and are popularly eaten in the Hawaiian Islands and are called ‘opelu’. Mackarel scads have a black metallic to blue green scales, and a white belly. Galunggong in the Philippines has a distinct flavor and smell. While some love and salivate from the smell of the fried galunggong, many aren’t that fond of the smell and would make sure to fry them near a window to keep the smell from permeating through the house.in the recipe below you’ll be sure to keep the house still smelling normal with only the savory goodness of the adobo wafting slightly to attract hungry bellies.
Galunggong is a favorite dish for many. From being a breakfast staple, to a quick fried lunch meal, and a easy to do dinner. The head of the Galunggong to the tails, when fried nicely are eaten as well, everything but the hard bones in the middle are savored, with a choice of soy sauce, calamansi, and a mix of vinegar, soy cause, onions, calamansi, and garlic are used to dip in. The entry of the Galunggong into being one of the adobo mixes well all know and love really shows how innovative we Filipinos are and how we made the adobo sauce so resourceful to fit each meat dish perfectly.
Adobong Galunggong as another Adobo Variation
There is a long list of Adobo varieties in the Philippines. The ‘Adobong isda’ or the fish category of the Adobo family is a type of adobo that is made with a combination of any fish, usually medium sized, with the adobo mixture of soy sauce, garlic, vinegar, bay leaves, water, peppercorns, and salt. One such variation is the Adobong galunggong. This easy to do dish just needs cleaned galunggong with the guts removed, rubbed with salt to give it a light seasoning. Set aside to prepare the quick adobo sauce made of sautéed onions and garlics some of the favorite Filipino aromatics, the tomatoes are then added into the mix to give it a pop of color and tomatoes have a natural savory flavor that add intensity to the dish. The fishes are then added on top, poured with soy sauce for extra flavor and saltiness, vinegar is also added at this time. Make sure to add a good amount of vinegar and not more. Too much vinegar might result into making it taste like paksiw, which is a dish simmered in vinegar and other sour ingredients. Bring all the ingredients to a boil and add some bay leaves, pepper, and some water. Making sure not to add too much water might make it bland. The sili or chilies are then added. Chilies removes the smell and fishiness and keeps it from overpowering the fish flavor and helps it blend together with the sauce. Simmer again till the sauce has reduced. The Adobong Galunggong dish is usually partnered with a warm cup of white rice on the side.
Have a go at another version of our favorite Adobo dish. A combo of a breakfast favorite and the adobo sauce will surely make your mouth explode with flavor.
Adobong GalunggongCourse: Main, Lunch, DinnerCuisine: Filipino
An intense galunggong-adobo combo
½ kilo galunggong
3 tomatoes (sliced)
5 cloves garlic (minced)
1 medium sized onion (sliced)
1 cup water
¼ cup soy sauce
1/3 cup vinegar
4 pieces bay leaf
1 teaspoon black pepper
1 teaspoon salt
1 green chili pepper
3 red chili pepper (optional)
- Prepare the galunggong with the guts removed. Season with salt and set aside.
- In a wok at medium heat, add oil and sauté the garlic, and onions till translucent, add the tomatoes stir this a bit.
- Add the fish and pour soy sauce and vinegar in. Bring this to a boil and bay leaf, pepper, and water. Mix well.
- Mix in green and red chili peppers. Cover to simmer for 5 minutes. Add salt to taste. Cover and simmer for another 10 minutes or till the sauce has reduced.
- Serve and enjoy!
Haven’t got time to make an adobo dish but still want some meat here and there? Then this dish is the best choice for you. A healthy and impactful dish that doesn’t lose out in flavor. Adobong Galunggong has a distinct taste that only this can have which makes it even more interesting and delicious. With just a few steps and effortless cooking by tossing and pouring all the ingredients together with a bit of mixing, you’ll be presented with a nice tasty dish ready to be savored with a cup of rice that’ll just soak up all the sauce that intensifies each bite which just add to why you should try this dish!
Adobong Galunggong recipe (tagalog)
- ½ kilo galunggong
- 3 kamatis (hiniwa)
- 5 butil bawang (tinadtad)
- 1 katamtamang laking sibuyas (hiniwa)
- 1 tasa tubig
- ¼ tasa soy sauce
- 1/3 tasa suka
- 4 piraso bay leaf
- 1 kutsaritang paminta
- 1 kutsartiang asin
- 1 berdeng sili
- 3 pulang sili (opsyonal)
- Linisin ang galunggang na natangal na ang mga laman loob. Kuskusin ng asin at itabi.
- Sa kawali na may katamtamang init, lagyan ng mantika at lutuin ang bawang, at ang sibuyas hanggang maaninag ang itsura nito, dagdagan ng kamatis at ihalo ng konti.
- Isama ang isda at ibuhos ang soy sauce at vinegar. Pakuluin at ihalo ang bay leaf, paminta, at tubig.
- Haluin ng berdeng and pulang sili. Takpan at ipakulo ng 5 minuto. Haluan ng asin panlasa at takpan at pakuluin ng 10 minuto, o hanggang kumonti ang sauce.
- Ihanda at ienjoy!