Paksiw na Galunggong is a Filipino dish wherein fish such as galunggong is cooked with water, vinegar, and some spices. This is a kind of dish prepared during ordinary days. It is commonly consumed during lunchtime with warm white rice. There are plenty of recipes for paksiw na isda and this one might probably be the simplest, but tastiest that I tried.
I have been seeing this method of cooking paksiw na galunggong in our household since I was a child. My grandmother and my mom adore this dish. They cook it almost every other day. I hated the smell of vinegar and fish back in the day. This was the reason why I was not a fan of this dish. Another reason might be its visual appearance. However, that was way back then and things have changed as time went by. Eventually, I see myself enjoying this simple yet tasty dish and I was able to understand why almost everyone in the household loved it.
My mom recently flew-in from Manila to our place here in the suburbs of Chicago to spend her vacation. As usual, we went shopping for fresh fish and seafood. Nostalgia kicked-in when I smelled something familiar yesterday. It Smelled like the usual paksiw na galunggong that I got nose blinded with back then. It has been a while since I got to smell that aroma. So, I went to the kitchen to see what’s cooking, and there it was. It might not be the best looking dish, but it is simply delicious.
I called this the simplest galunggong recipe because the ingredients are very basic and the steps to cook this dish are straightforward. It can be as simple as cooking instant mami, but you will need a bit of extra time for this one though.
Speaking of galunggong, the image above shows crispy fried galunggong. This was derived from a previous post wherein I was trying to get your thoughts on what condiments you think go best with fried galunggong. check it out by clicking on this link.
Here is the recipe for the simplest paksiw na galunggong.
- 1 pound galunggong, cleaned
- 2 thumbs ginger, sliced
- 1 long green pepper (optional)
- ½ cup white vinegar
- 1 cup water
- 4 cloves garlic, crushed and chopped
- Salt to taste
- Rub salt all over the fish including the inner cavity. Let it stay for 10 minutes.
- Arrange the fish in a cooking pot along with the ginger, garlic, and long green pepper. Pour water and vinegar. Let boil.
- Cover and simmer for 30 to 45 minutes. Add more water if needed.
- Add salt to taste. Stir.
- Serve with warm rice. Enjoy!