Sarciadong Galunggong

Sarciadong Galunggong is a Filipino dish where tender galunggong fish, crispy on the outside is floating in a rich sauce made with fresh tomato, onion, garlic, pepper, egg and salt. This classic Filipino dish is like a comforting hug for your taste buds, inviting you to savor every bite. This dish is like a warm hug for your taste buds, bringing together crispy galunggong fish with a saucy, tomato-infused goodness that’s simply irresistible. With the addition of the smooth and soft eggs, the sarciadong galunggong is a perfect dish to enjoy during any time of the day. Yum!

How to Cook Sardiadong Galunggong

Sarciadong Galunggong Recipe

Ingredients:

• 1/2 kilo galunggong
• 6 pieces tomatoes (chopped)
• 1 medium onion (chopped)
• 4 cloves of garlic (minced)
• salt to taste
• black pepper to taste
• 1 1/2 cup water
• 1 egg
• oil (for frying)

Directions:

1. Wash and prepare the galunggong. Remove the scales, fins and innards. Rinse and then place into a plate. Then, sprinkle some salt and then rub them on both sides.
2. Heat some oil in a pan. Shallow fry the galunggong pieces for a few minutes. Flip to cook the other side. Once both sides are golden brown and crispy, transfer to a paper towel or strainer to drain excess oil. Set aside.
3. Heat some oil in another pan. Add the onions, garlic, and chopped tomatoes. Saute them for a few minutes. Gently crush the tomatoes to release its juices.
4. Pour some water to create the sauce. Season with salt and pepper. Stir and wait for it to boil.
5. Crack and whisk one egg in a bowl. Gently pour the whisked egg to the pan and stir. Mix well to cook and distribute the egg.
6. Add the fried galunggong on top of the sauce and let it simmer for a few minutes to absorb the flavors. Then, turn the heat off.
7. Transfer the sarciadong galunggong to a serving plate. Enjoy this with some hot steaming rice. Yum!

What is Galunggong?

Galunggong, known scientifically as “Decapterus spp.,” is a type of fish that is widely consumed in the Philippines and other parts of Southeast Asia. It is commonly referred to as “round scad” in English. Galunggong has a distinct appearance with a silvery body and a slightly elongated shape, featuring a row of small finlets along the dorsal and anal fins.

This fish is known for its affordability, making it a staple in Filipino households. It is often enjoyed for its flavorful, tender meat and is typically cooked in a variety of ways, including frying, grilling, and stewing. Galunggong is known to have a relatively high oil content, which contributes to its delicious taste and moist texture when cooked.

In the Philippines, galunggong holds cultural significance as it is considered a “fish for the masses” due to its affordability and wide availability. It’s a fish that brings people together around the dining table, offering a taste of home and tradition.

Despite being a simple and humble fish, galunggong has a special place in the hearts and palates of many Filipinos, showcasing the beauty of creating delicious meals with accessible ingredients.

Sarciadong Galunggong

When it comes to petsa de peligro days, make sure to have budget friendly meals but remember not to be kuripot on the taste. Among those economically friendly recipes, the sarciadong galunggong is one of my go-to meals. Most often than not, my sarciadong galunggong is cooked from leftover fried galunggong from the other day. Instead of still eating them in the same way, giving them a little sarsa gives a little razzle dazzle to your basic fried galunggong. Aside from galunggong, you can always do this recipe hack for your leftover fried dishes. Adding some sarsa will enliven the dish and say goodbye to the dryness (because those fried dishes for sure will be soggy already).

Lets say goodbye to food waste with the sarciado recipes. If you wanna know how to make sarciadong galunggong at home, read and follow the simple steps below. Happy cooking!

Indulge in the scrumptious goodness of Sarciadong Galunggong by following these easy steps. To begin, ensure your galunggong is well-prepped – wash them, remove the scales, fins, and innards, and give them a rinse before placing them on a plate. Give them a dash of flavor by sprinkling salt and gently rubbing it on both sides for a tasty touch.

Now, let’s get cooking! Heat up some oil in a pan and gently fry the galunggong pieces. A helpful hack here is to flip them to cook the other side, resulting in a beautiful golden-brown and crispy finish. Once they’re perfection, let them rest on a paper towel or strainer to bid farewell to any excess oil. Don’t forget to pat yourself on the back for nailing the crispy factor.

In another pan, sauté the chopped onions, minced garlic, and chopped tomatoes in a drizzle of oil. A tip here is to gently crush those tomatoes as they cook to release their juicy goodness and enhance the saucy experience.

Now, let’s create that wonderful sauce. Pour in some water and give it life with a sprinkle of salt and pepper for that lip-smacking flavor. Give it a stir and wait for the magic to happen as it comes to a delightful boil.

To give the sarsa its accompaniment, here comes the egg-cellent twist! Crack an egg into a bowl, whisk it up, and gently introduce it to the sauce base. Give it a good stir to ensure that delightful egg is evenly distributed and adds a velvety touch to your dish.

With your base ready, let’s take it up a notch. Place those crispy galunggong pieces on top of the sauce and let them cozy up to the flavors for a few minutes. This is where the real magic happens as those flavors mingle, creating a symphony of tastes that’ll transport you to a foodie paradise. If you want to enjoy the galunggong crispy, you can opt to serve the sauce and the fish separately.

Time to wrap things up! Turn off the heat and proudly transfer your Sarciadong Galunggong to a serving plate. For an extra pop of freshness, a sprinkle of chopped parsley or spring onions as a garnish works wonders. And the perfect pairing? A steaming bowl of rice, of course! This comforting dish is best enjoyed with a side of sliced cucumber and a drizzle of fish sauce for that extra oomph. So, grab your fork, dive in, and relish every mouthful. Yum!

Paano Magluto ng Sarciadong Galunggong

Mga Sangkap:

• 1/2 kilong galunggong
• 6 pirasong kamatis (hiniwa)
• 1 pirasong sibuyas (hiniwa)
• 4 butil ng bawang (hiniwa ng maliliit)
• asin
• paminta
• 1 1/2 tasang tubig
• 1 itlog
• mantika (pang-prito)

Paano Lutuin:

1. Hugasan at ihanda ang mga galunggong. Alisin ang kaliskis, palikpik, at lamang-loob. Hugasan ulit at ilagay sa isang plato. Pagkatapos, lagyan ng kaunting asin at pahiran ang parehong gilid.

2. Magpainit ng mantika sa isang kawali. Iprito ang mga galunggong ng ilang minuto. Baligtarin para maluto ang kabilang side. Kapag crispy at golden brown na ang parehong sides, ilipat ang mga ito sa isang paper towel o strainer para tumulo ang sobrang mantika. Isantabi.

3. Magpainit ng mantika sa isa pang kawali. Ilagay ang mga sibuyas, bawang, at hiniwang kamatis. Igisa ito ng ilang minuto. Medyo durugin ang mga kamatis para lumabas ang juice nito.

4. Ilagay ang tubig para magkaroon ng sabaw. Timplahan ng asin at paminta ayon sa lasa. Haluin at hintayin na kumulo.

5. Magbati ng isang itlog sa bowl. Dahan-dahang ibuhos ang itlog sa kawali at haluin. Haluin ito ng mabuti para maluto at kumalat ang itlog sa sabaw.

6. Ilagay ang mga pinritong galunggong sa sabaw at hayaang maluto ito ng ilang minuto para ma-absorb ang mga lasa. Patayin ang apoy.

7. Ilipat ang sarciadong galunggong sa serving plate. Enjoyin ito kasama ang mainit na kanin. Yum!