Easy Sinaing na Galunggong Recipe

Sinaing na Galunggong Recipe: A Classic Filipino Comfort Food

Sinaing na Galunggong is a simple yet flavorful Filipino dish made with round scad fish, vinegar, water, and salt. It’s a budget-friendly recipe often enjoyed as a comforting meal with rice. The dish involves simmering the fish slowly until it absorbs all the flavors, resulting in tender, savory, and slightly tangy fish.

Traditionally, it’s cooked in a clay pot. Pork fat is usually placed at the bottom of the pot to keep the fish from sticking and to add a richer taste. The galunggong is layered on top, and the vinegar and water mixture is poured in, along with salt for seasoning. Some versions include kamias, a sour fruit, to enhance the dish’s tangy profile.

The cooking process is straightforward. Once everything is in the pot, it’s brought to a boil and then simmered gently until the liquid reduces, leaving a small amount of concentrated broth. This broth can be drizzled over steamed rice for added flavor.

This dish is practical and versatile. If there are leftovers, the fish can be fried, giving it a crispy texture and a new dimension of flavor. Sinaing na Galunggong is a classic example of Filipino home cooking—simple, satisfying, and rooted in tradition. It’s a go-to meal for many families, offering a taste of comfort and nostalgia.

NOTE: Round scad, known locally as galunggong in the Philippines, is a small, fast-swimming fish commonly found in tropical and subtropical waters. It has a silver, streamlined body with a slightly rounded shape, and its flesh is white and tender. Typically measuring 25 to 30 cm in length, round scad is popular in many Southeast Asian cuisines due to its affordability and mild flavor. It is often cooked in various ways, such as frying, grilling, or stewing, and is a key ingredient in dishes like sinaing na galunggong. Its versatility and accessibility make it a staple in Filipino households.

Filipino Cookbooks:

Easy Sinaing na Galunggong Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

Learn how to make Sinaing na Galunggong, a simple Filipino dish of tender fish simmered in vinegar, water, and salt for rich, tangy flavor.

Ingredients

• 1 kilogram galunggong (cleaned, gutted, and washed)

• 1 cup vinegar

• 1 ½ cups water

• 1 tablespoon salt (adjust to taste)

• 4-5 pieces fresh or dried kamias (optional)

• Pork fat or lard (optional, for added flavor)

• 2-3 pieces siling haba (optional)

Directions

• Prepare the Fish:
• Clean the galunggong thoroughly and pat them dry.
• Layer the Ingredients:
• In a clay pot (or a regular pot if unavailable), layer the pork fat (if using) at the bottom.
• Arrange the galunggong neatly on top of the pork fat.
• Add kamias if desired.
• Add Liquid:
• Pour in the vinegar and water.
• Sprinkle salt evenly over the fish.
• Cook the Fish:
• Cover the pot and bring the mixture to a boil over medium heat.
• Once boiling, lower the heat to a simmer and cook for 45 minutes to 1 hour, or until the liquid is mostly absorbed and the fish is tender.
• Add siling haba if desired and cook for another 5 minutes.
• Serve:
• Serve warm with steamed rice. The fish is flavorful enough to eat as is, but you can also pair it with a dipping sauce of calamansi and soy sauce for added zing.

Other FISH & SEAFOOD recipes may be found HERE.