Filipino
Paksiw na galunggong
Round scad in vinegar
Round scad simmered in vinegar with ginger, garlic and vegetables; it keeps well and tastes better the next day.
- Serves 4
- Prep 10 min
- Cook 25 min
- Total 35 min
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Ingredients
10 items · serves 4- 1 kg round scad (galunggong), cleaned
- 180 ml cane vinegar (suka)
- 1 thumb-sized piece ginger (about 30 g), sliced
- 6 cloves garlic, crushed
- 1 medium onion, sliced
- 1 eggplant (talong), sliced
- 1 bitter gourd (ampalaya), sliced (optional)
- 3 long green chillies (siling haba)
- 1 tsp whole black peppercorns (pamintang buo)
- 1 tsp salt
Contains: fish. Check product labels: brands differ.
Steps
6 steps- 1Spread the ginger, garlic and onion over the bottom of a pot and lay the fish on top.
- 2Tuck the eggplant, bitter gourd and chillies around the fish.
- 3Pour in the vinegar and a cup of water, and add the peppercorns and salt.
- 4Bring to a boil uncovered and without stirring, and let it bubble for a few minutes so the sharp taste of the vinegar cooks off.
- 5Cover and simmer for fifteen to twenty minutes, until the fish is cooked and the vegetables are tender.
- 6Serve with steamed rice.