Prepare the galunggong. Clean the fish and remove the insides. Score or slit the body of the fish.

In a pan, layer the half of the ginger, tomato and onions. Arrange the galunggong in the pan. Sprinkle some salt and pepper. Add the rest of the ginger, tomato and onions on top of the fish. Add some whole green chilies.

Pour the calamansi juice and water. Cover the pan and simmer the pinangat for 15 to 18 minutes using medium heat or until the fish is fully cooked. Baste the sauce onto the fish while cooking to distribute the flavor.

Transfer the pinangat into a serving plate and serve with hot steaming rice. Have some fish sauce and chili on the side and enjoy!