How To Cook Escabeche (Escabecheng Galunggong) –here is
another way of cooking this delicious Flipino dish called Escabeche. There are
numerous sorts of fish we can buy from the wet market and that means there are
many kinds of fish dishes we can cook like Escabeche. From the very cheap
Galunggong to the very expensive Lapu-lapu so the good thing about this it is
that not only the rich and middle class people can eat this dish but even the
ones from poor families. I have shared with you my Escabeche using pineapple so
I thought you might come up with the idea of cost cutting and use instant
pineapple juice instead of the real one, I would like to give a little advise,
don’t do it because I tried it before and you would not like the outcome. And
if you still want to cut the cost, use a little pineapple and add some vinegar
to cover up the need of sourness. Here is how to cook Escabeche (Escabecheng
Galunggong):
Ingredients
1 kilo of Galunggong (Mackarel Scad fish)
2 carrots (cut into sticks)
2 red bell peppers (cut into
strips)
2 cups of Pineapple chunks
½ cup of Pineapple juice
5 cloves of garlic (minced)
1 medium size onions
2 thumb-size gingers (thinly
sliced)
1 teaspoon of salt
1 tablespoon of maple syrup
(caramel or brown sugar will do)
¼ cup of low sodium soy sauce
¾ cup of water
3 tablespoon of all-purpose flour
1 teaspoon of freshly ground
pepper
Cooking oil
Cooking Procedure
- Prepare the Galunggong by removing the scales, gills and innards.
- In a pan, fry the Galunggong until golden brown and set aside.
- Saute garlic and onions until light brown.
- Add the water, pineapple and carrots. Simmer for 5 minutes.
- Add the Pineapple juice, ginger, syrup, flour and salt. Stir well.
- Simmer until the sauce becomes thick.
- Add the red bell pepper and simmer for another 3 minutes.
- Pour the sauce mixture over the Galunggong and serve.
That’s How To Cook Escabeche (Escabecheng Galunggong).
