Mouthwatering Tinapang Galunggong Recipe: A Smoky Filipino Fish Delicacy

Ingredients

  • 4 medium-sized galunggong (round scad), cleaned and gutted
  • 1 tablespoon rock salt
  • Wood for smoking (mangrove wood preferred)
  • 1 tablespoon cooking oil
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 3 medium tomatoes, chopped
  • 1/2 cup vinegar
  • 1/2 cup water
  • 2 teaspoons sugar
  • 2 green chili peppers

Steps and instructions

  1. Prepare your smoker using the wood, ensuring it reaches a medium heat.
  2. Rub the galunggong with rock salt evenly, then place them in the smoker. Smoke for approximately 15-20 minutes or until fully cooked. Set aside.
  3. While the fish is smoking, heat the cooking oil in a pan. Add the garlic, onion, and tomatoes. Sauté until the onions and tomatoes are soft.
  4. Add the vinegar, water, and sugar to the pan. Let it simmer for about 10 minutes.
  5. Add the smoked galunggong and chili peppers to the pan. Cover and simmer for another 10 minutes.
  6. Once the fish is fully coated with the sauce, remove from heat.
  7. Serve the Tinapang Galunggong hot with steamed rice. Enjoy!

Tools for making

  • Smoker - A device used for smoking food, such as fish.
  • Cooking oil - Used for sautéing the garlic, onion, and tomatoes.
  • Pan - Used for sautéing the ingredients and simmering the sauce.
  • Tongs - Used to handle the smoked galunggong while transferring them to the pan.
  • Knife - Used for mincing the garlic and chopping the onion and tomatoes.
  • Cutting board - Used as a surface for chopping the ingredients.

Recipe variations

  • Use a different type of fish such as bangus (milkfish) or tamban (sardines).
  • Try marinating the fish with calamansi juice or soy sauce before smoking.
  • Add other herbs and spices to the sautéed mixture such as ginger, lemongrass, or bay leaves for added flavor.
  • Experiment with different types of wood for smoking, such as applewood or hickory, to enhance the smoky flavor.
  • For a spicier version, add more chili peppers or include red chili flakes.
  • Make it sweeter by increasing the amount of sugar or adding pineapple juice to the sauce.
  • For a vegetarian option, substitute the fish with tofu and adjust the cooking time accordingly.
  • Add vegetables like eggplant, okra, or bitter gourd to the dish for a more hearty meal.
  • Instead of sautéing the ingredients, try grilling or baking the fish and then mix it with the sauce.

Recipe overview

Tinapang Galunggong is a classic Filipino dish that will transport your taste buds to the tropical islands of the Philippines. This recipe features galunggong (round scad), a fish commonly found in the Philippine market, smoked to perfection and then simmered in a savory sauce made from garlic, onions, tomatoes, vinegar, and chili peppers. The end result is a delectable balance of smoky, tart, and spicy flavors that is guaranteed to make your meal time exciting. It's best served hot with a generous helping of steamed rice. Whether you're looking for a hearty lunch or a satisfying dinner, Tinapang Galunggong is a recipe that delivers. Enjoy the process of smoking the fish, creating the sauce, and combining them together to create this flavorful dish.

Common questions

  1. How long does it take to smoke the galunggong?
    The galunggong should be smoked for approximately 15-20 minutes, or until fully cooked.
  2. What type of wood is preferred for smoking?
    Mangrove wood is preferred for smoking the galunggong.
  3. Can I use a different type of fish?
    While this recipe specifically calls for galunggong, you can try using other similar fish such as mackerel or sardines.
  4. Can I use a different type of oil?
    Yes, you can use any cooking oil of your preference instead of the specified cooking oil.
  5. Can I adjust the level of spiciness?
    Absolutely! If you prefer a milder taste, you can reduce the number of chili peppers or omit them entirely. For a spicier flavor, you can add more chili peppers or use spicier varieties.
  6. How should I store the leftovers?
    Any leftovers should be stored in an airtight container in the refrigerator. Consume within 2-3 days.

Serving dishes and utensils

  • Smoker - A cooking device used for smoking food, which is essential for this recipe.
  • Pan - A kitchen utensil used for sautéing the garlic, onions, and tomatoes.
  • Tongs - A tool with two long arms and a hinge, used for flipping and handling the smoked galunggong.
  • Serving Platter - A large dish used for presenting and serving the Tinapang Galunggong.
  • Knife - A sharp utensil used for mincing garlic, chopping onions and tomatoes, and slicing the smoked galunggong.
  • Spatula - A flat kitchen utensil with a wide, flexible blade, perfect for stirring the sauce and serving the dish.
  • Stove - A cooking appliance used for heating the pan and simmering the sauce.

Origin stories

In the heart of the Philippines, Tinapang Galunggong is a cherished recipe. The "galunggong" or round scad, is known as the poor man's fish, primarily due to its abundance and affordability. But don't be fooled by its humble origins, this fish is rich in flavor, especially when smoked and cooked in a traditional adobo sauce, a method that adds an incomparable depth to its taste. In the past, Filipinos often used homegrown mangrove wood to smoke the fish, infusing it with a unique, earthy flavor. Today, even as gas and electric stoves have taken over most kitchens, the traditional art of smoking fish over wood fires remains a beloved culinary practice. The simple act of smoking fish, a technique passed down through generations, is a testament to the resilience and resourcefulness of the Filipino people. Enjoy this taste of Filipino heritage with every bite of Tinapang Galunggong.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.