TASTED: MARINATED HOT GALUNGGONG

Source: Investigations of the aquatic resources and fisheries of Port

In the 70s and 80s, the price of  Galunggong (Round scad) was in the forefront of goods used for the Consumer Price index (CPI), an indicator used to measure the rate of inflation and in turn,  the purchasing power of the Philippine peso. If the price of galunggong went up, marketgoers would start complaining and it would be in the news. 

With the advent of commercial fishing and the effects of climate change on our seafood resources, the lowly galunggong has been replaced by instant noodles as an inflation indicator. It has also gone beyond being sold in the wet market and can now be found in supermarkets in plastic packets.

The fish is filleted, deboned, marinated  and ready to cook. It's a practical solution for the urbanite who's either too busy or doesn't know how to clean and prep fresh fish.

It just takes 2-3 minutes to cook it but since I like my galunggong crispy, I cooked it for a couple of minutes more.

The marinade is on the vinegary side and the hotness of the chili is mild. As with anything that's left to marinate for a long time, you tend to taste more of the marinade and less of the fish. After a few bites, I did miss my lola's simple salted version for the galunggong.   

Whenever I crave crispy galunggong, it's a choice I have to make: ready-to-cook fish or fresh fish with all the effort put in. Which one would you choose?

Rebound Fish Dishes- Diced Tilapia and Fried Asuhos Fillet

After being disheartened by my ugly sole dish, I wanted redemption in the kitchen. So I turned to making the fried fish with the Asian Dipping Sauce.

You can use fish with white meat that would turn golden brown when fried.  Here are two versions of the dish with Tilapia and Asuhos Fillet.

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Diced Tilapia with Asian Dipping Sauce

2 pieces of Tilapia Fillet, diced into 1 inch cubes
salt and pepper to taste
flour, as needed
1 egg, beaten lightly
1/4 cup cooking oil

Drain the fish and season with salt and pepper.  Place the diced tilapia onto the bowl of lightly beaten egg and then roll in a bowl of flour until the diced pieces are fully coated. Fry in hot oil. Once it turns lightly golden, take the fish out and drain excess oil by placing the diced fish in a paper towel- covered plate. Serve with the Asian Dipping sauce.

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Fried Asuhos Fillet

12 pcs. asuhos fillet
salt and pepper to taste
flour, as needed
1 egg, beaten lightly

1/4 cup cooking oil

Drain the fish and season with salt and pepper.  Dip each asuhos fillet in the bowl of lightly beaten egg and then roll in a bed of flour until the fillet pieces are fully coated. Fry in hot oil. Once it turns lightly golden, take the fish out and drain excess oil by placing the diced fish in a paper towel- covered plate. Serve with the Asian Dipping sauce.

 

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 Asian Dipping Sauce

1 Ginger, about2 fingers long, finely diced
1 bunch fresh coriander leaves, finely sliced
3 tbsp. vegetable oil
1/2 cup soy sauce
1 tbsp Sesame Oil
1 fresh lemon, optional

Heat the oil and when it starts to smoke, place the ginger and fry it until it darkens. Add in the soy sauce. It will froth a little. Add the sesame oil and stir to decrease the bubbling. Add the coriander and let its aroma and flavor mix into the dip by heating it for about 30 seconds. Take the pan out of the heat. Serve with fried fish and fresh lemon.