Paksiw na Galunggong

Galunggong is simmered in vinegar, garlic, and eggplant until tender. It is a sour, light fish ulam that works well for pescatarian meals.

Estimated cost: ₱70–₱80

Prep 10 min · Total 30 min · Serves 1

Nutrition per serving: 270 kcal · 37 g protein · 8 g carbs · 10 g fat

Ingredients

• 180g, cleaned galunggong
• 100g, sliced eggplant
• 1 piece siling haba
• 1/4 cup vinegar
• 3 cloves, crushed garlic
• 3 slices ginger
• to taste salt
• 1/2 cup water

Steps

1. Arrange galunggong in a small pot with garlic, ginger, vinegar, and water.
2. Bring to a boil over medium heat and do not stir for the first 3 minutes so the vinegar cooks off cleanly.
3. Add eggplant, siling haba, and salt.
4. Lower heat to medium-low, cover, and simmer for 15 to 18 minutes until the fish flakes easily.
5. Tilt the pot gently once or twice instead of stirring hard to keep the fish intact.
6. Uncover and simmer for 3 minutes more if you want a sharper, slightly reduced broth.
7. Rest for 5 minutes before serving so the fish absorbs the paksiw flavor.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).