This dish reminds me so much of home. It's perfect for lunch with hot steamed rice on a rainy day, bananas for dessert are in order. Good thing I let Arns convince me to add scallions, the smell was so lovely!
Love,
Roni
P.S.
I asked everyone in the house what 'galunggong' is called in English, nobody was able to give me an answer. I said it's probably mackerel and googled the fish... I was partially correct. ☺
Ingredients:
250g fresh blue mackerel scad, gutted and cleaned
4 cloves of garlic, crushed (optional)
1 medium red onion, quartered
1/4 cup ginger, sliced
scallion, about 3-4 stalks, cut in half crosswise
3-4 pcs large green chilli (optional)
1/3 cup white vinegar
1/3 cup water
salt and pepper to taste
1 tsp oil (optional)
Note: This dish tastes better when cooked using a clay pot.
Procedure:
Put garlic, onion, chilli and ginger in a pot. Place the blue mackerel scad on top, aligned neatly side by side in layers so as to cover the entire bottom of the pot. Add salt and pepper. Pour in the vinegar and water. Place the scallions on top. Cover the pot and cook on medium heat.
When fish is cooked and broth reduced, add oil and simmer further until almost dry. I usually serve this with Maggi Savor or Knorr Liquid Seasoning.
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