Paksiw na Galunggong (Big-Bellied Round Scad)

Galunggong is a type of Scad that is very common in South East Asia. In our local markets here in the Philippines we refer to it as "G-G" short for Galunggong. It is very popular because you can cook it on various types of dishes but one of the most popular is the Paksiw dish. Ok lets begin.

 Ingredients

• 1/2 Kg Of Galunggong (cleaned)
• 2 - 3 Cloves of Garlic (Crushed)
• 1 Medium Onion chopped  
• 1 1/2 thumb size Ginger (Chopped)
• 1 Cup of Vinegar (White Vinegar)
• 4 pcs of Finger Chilli (Long Green Chilli)
• Okra 4 Pcs (optional)
• 1 Medium Eggplant (optional chopped 1")
• 1 Medium Ampalaya/Bitter Gourd (optional sliced into 1cm strips)
• Salt and Pepper to taste

Procedure

• Saute garlic, ginger and onion in a pan, Let them Brown
• Add the G-G, cook for about 2mins (do not stir them please or else the fish will stick to the pan)
• Immediately add the Vinegar, cook for about 2-3 mins
• Add the Bitter Gore, cook for another 5 mins
• Add the Eggplant and Okra, cook for another 5 mins
• Ready to be devoured. :)

 *NOTE: Best eaten with Shrimp Paste/Bagoong or Fish Sauce/Patis. (I will add an a Recipe for a very good Shrimp paste later on)

#paksiwnagalunggong #GGpaksiw #pilipinoexpress

Paksiw na Bangus (Milkfish)

Paksiw na Bangus is also a very common fish we use to cook paksiw.

Ingredients

• 1 Kg of Bangus/Milk Fish (Cleaned but not Scaled)
• 2 - 3 Cloves of Garlic (Crushed)
• 1 Medium Onion chopped
• 1 1/2 thumb size Ginger (Chopped)
• 1 Cup of Vinegar (White Vinegar)
• 4 pcs of Finger Chilli (Long Green Chilli)
• Okra 4 Pcs (optional)
• 1 Medium Eggplant (optional chopped 1")
• 1 Medium Ampalaya/Bitter Gourd (optional sliced into 1cm strips)
• Salt and Pepper to taste

Procedure

• Saute garlic, ginger and onion in a pan, Let them Brown
• Add the Bangus, cook for about 2mins (do not stir them please or else the fish will stick to the pan)
• Immediately add the Vinegar, cook for about 2-3 mins
• Add the Bitter Gore, cook for another 5 mins
• Add the Eggplant and Okra, cook for another 5 mins
• Ready to be devoured. :)

 *NOTE: Best eaten with Shrimp Paste/Bagoong or Fish Sauce/Patis. (I will add an a Recipe for a very good Shrimp paste later on)

#paksiwnabangus #milkfishpaksiw #pilipinoexpress

Paksiw na Tilapia

Tilapia is one of the most common fish that you can cook in a Paksiw Dish. This will not take too long very fast to cook, it'll just take around 15 mins cook time.

Ingredients

• 1 Kg of Tilapia (Cleaned, you can cut them in half or cook them as a whole but please don't remove the head that's where the flavor is.)
• 2 - 3 Cloves of Garlic (Crushed)
• 1 Medium Onion chopped
• 1 1/2 thumb size Ginger (Chopped)
• 1 Cup of Vinegar (White Vinegar)
• 4 pcs of Finger Chilli (Long Green Chilli)
• Okra 4 Pcs (optional)
• 1 Medium Eggplant (optional chopped 1")
• 1 Medium Ampalaya/Bitter Gourd (optional sliced into 1cm strips)
• Salt and Pepper to taste

Procedure

•  Ok here is the tricky part, some just stew all the ingredients but I prefer sauteing the Garlic, Ginger and Onions, so that the fishy (malansa) taste of the Tilapia, Best cooked in a clay pot.
• Saute garlic, ginger and onion in a pan, Let them Brown
• Add the Tilapia, cook for about 2mins (do not stir them please or else the fish will stick to the pan)
• Immediately add the Vinegar, cook for about 2-3 mins
• Add the Bitter Gore, cook for another 5 mins
• Add the Eggplant and Okra, cook for another 5 mins
• Ready to be devoured. :)

*NOTE: Best eaten with Shrimp Paste/Bagoong or Fish Sauce/Patis.

#paksiwnatilapia #tilapiapaksiw #pilipinoexpress