Galunggong has always been one of my favorites, it being so tasty even when plain fried. Thus my disgust when imported ones flooded the market coming from China. The imported ones were flat and tasteless, while the good ones are rounded. So when going to the market, check our authentic galunggong and don't be charmed by vendors who sell the imported ones. Imported is not always of the best quality.
To enhance its flavor, i decided to cook it as paksiw then fry afterwards. The idea of paksiw or cooking in vinegar originated from the early Philippine kitchen, when refrigerators were unheard of. After cleaning a kilo of this fish, arrange it in a shallow pan, sprinkle with salt and cracked pepper. Chop up some ginger and garlic, add together with three pieces of siling haba. Pour 1/2 cup each of vinegar and water. Bring to a boil. Simmer in low heat for 10 minutes. Let it cool before frying.
This we had for lunch the next day, together with ensaladang kamatis at sibuyas. Tomatoes are cheap in the market this summer time, selling for 20/kilo. This ensalada is made up of de-seeded and chopped tomatoes and chopped onions. I mixed together soy sauce, sugar, salt, black pepper and vinegar, pour and mix it all up. Let is stand for 15 minutes.
Serve with red rice, enjoy! :)
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