Adobong Galunggong Recipe

Discover the richly bold flavors of this Adobong Galunggong Recipe. A humble yet hearty recipe that transforms the affordable galunggong ( round scad ) into a deliciously tangy, savory, and umami adobo.

What is Galunggong ?

This recipe, which translates adobong galunggong in English into “Round Scad Adobo” is a very straightforward recipe that many Filipinos also love. It’s not only healthy and nutritious, with the fish being generously rich in omega-3 fatty acids, protein, vitamin B12, iron, calcium, and sodium which helps with heart health, bone health, brain health and a healthy immune system.

Read more about galunggong here: “ What is Galunggong ? ”

Adobong Galunggong Ingredients

• Galunggong – our main choice of meat for this recipe, you can also choose to use other fishes.
• Ginger, Garlic and Onion – favorite Filipino aromatics.
• Tomatoes – adds a natural subtle sweetness and sourness.
• Black Pepper and Whole Peppercorns – for taste.
• Soy sauce – for an added umami and salty taste.
• Vinegar – gives the dish a nice tang and acidity.
• Dry bay leaves – helps deepen the flavor and help remove any foul smells the fish may have.
• Green and Red Chillies  for added spice and color.
• Water – for simmering.
• Sugar – optional, add if you find the sauce a bit too spicy or salty.
• Oil – for frying

How to make Adobong Galunggong

Ingredients :

• ½ kilo galunggong
• 1 thumb-sized ginger ( sliced )
• 5 cloves garlic ( chopped )
• 1 medium onion ( sliced )
• 4 pieces tomatoes ( sliced )
• Black pepper to taste
• 1 teaspoon whole peppercorns
• ¼ cup soy sauce
• ⅓ cup vinegar
• Dry bay leaves
• Green and red chillies
• 1 cup water
• ½ tablespoon sugar ( optional )
• Oil for frying

Steps :

1. Prepare the galunggong by giving this a slit and seasoning these with salt. Fry in a pan with hot oil until golden. Flip to cook evenly. Set aside.

2. In another pan, heat some oil and saute ginger for a bit before cooking some garlic until aromatic. Then saute in onions until it softens.

3. Saute in the tomatoes until these are soft enough to crush. Add back the fried fish, season with pepper, whole pepper, soy sauce, vinegar, a few bay leaves, as many green or red chillies as you like.

4. Add water. Cover and simmer for 6 – 8 minutes. Add sugar if you like. Give it a little mix. Baste the fish with the sauce to distribute the flavor.

5. Serve and Enjoy !

Questions: 

• Adobong Galunggong calories ?

A serving of 100 grams can contain 120 calories.

• Additional Ingredients

Transform this simple adobo by adding coconut milk and a teaspoon or two of fish sauce and salt and you’ve got a nice creamy”Adobong Galunggong sa Gata”. This is great for those who love spice but want it milder, it’s also good for those who want a saucier adobo.

This Adobong Galunggong recipe offers a simple yet very flavorful twist to your usual adobo. Affordable, packed full of flavor, and is so simple, it takes less than 30 minutes to make. This comfortingly bold dish is a nice quick entry to Filipino food.

Try our other Galunggong Recipes :

Paano Magluto ng Adobong Galunggong ?

Mga Sangkap :

• ½ kilo galunggong
• 1 daliring laki na luya ( hiniwa )
• 5 butil ng bawang ( tinadtad )
• 1 sibuyas ( hiniwa )
• 4 piraso kamatis ( hiniwa )
• Paminta panlasa
• 1 kutsarita ng buong paminta
• ¼ tasa soy sauce
• ⅓ tasa suka
• Dahon ng laurel
• Berde at pulang sili
• 1 tasa tubig
• ½ kutsarang asukal ( opsyonal )
• Mantika pang prito

Paano Lutuin :

1. Ihanda ang mga galunggong, bigyan ng mababaw na hiwa at asinan. Iprito sa kawali na may mantika hanggang mag-golden. Pagbaliktarin kung kinakailangan. Itabi.
2. Sa ibang kawali, maginit ng konting mantika at lutuin ang luya bago lutuin ang bawang hanggang bumango. Pagkatapos, lutuin ang sibuyas hanggang lumambot.
3. Iluto dito ang kamatis hanggang lumambot. Ibalik ang pritnitong isda, haluan ng budbud na paminta, buong paminta, soy sauce, suka, dahon ng laurel, at mga sili.
4. Buhusan ng tubig. Takpan at pakuluan ng 6 – 8 minuto. Haluan ng asukal kung gusto. I-baste ang isda ng sarsa.
5. Ihanda at I-enjoy !