Home » Galunggong Escabeche
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Makes: 2 – 4 servings
Preparation and cooking time: 25 – 45 minutes
2 pcs galunggong, cleaned and gutted
2 pcs tokwa, cut into 4 big cubes each pc
¼ cup all-purpose flour
1 tsp salt
½ tsp pepper
cooking oil for deep frying
For the sauce:
2 tbsp cooking oil
3 tbsp garlic, peeled and minced
6 tbsp red onions, peeled and roughly chopped (in wedges)
2 thumbs ginger, peeled roughly cut and smashed
2pcs siling haba, sliced diagonally
1 pcs siling labuyo, sliced diagonally
1 pc red bell pepper, deseeded and cut into thick strips
1 pc carrots cut, sliced into rondelles/ flowers
2 leaves leeks, cut diagonally
1 ½ tbsp tomato paste
¼ cup pineapple juice
1/2 cup white vinegar
2 tbsp white sugar
1 tsp sesame oil
salt and black pepper to taste
1. Clean galunggong properly, dry with paper towels and season with salt and pepper, and dust/ roll it in flour. Drop fish fillets in heated oil and once golden brown and crispy, take out from heat and drain excess oil and set aside.
2. Fry the tokwa until golden brown, drain excess oil, and set aside.
3. Start making the sauce by heating oil in a saucepan on medium heat. Saute garlic, onions, ginger, siling haba, and red chilies for about 2 – 3 minutes.
4. Add in tomato paste to roast for 2 minutes before pouring vinegar in the pan. Let simmer until vinegar is cooked, add in the pineapple juice and sugar.
5. Drop the leeks, carrots, and bell pepper and let simmer for 2 – 3 more minutes before seasoning with salt and pepper. Drizzle sesame oil before turning off the heat.
6. Add the fried galunggong in and mix. Serve with spring onions for garnish