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Paksiw na Galunggong Recipe

25'
Avg. price
108
Paksiw na Galunggong is a traditional Filipino recipe made with galunggong fish, vinegar, garlic, and spices. The recipe has evolved to include regional variations, but the concept of cooking the fish in a tangy and savory vinegar sauce has remained the same. Today, it is a popular and beloved dish enjoyed by many Filipinos, often served with steamed rice.

Not included in this recipe

Treenut
Peanuts
Lactose

Servings

- 4 +
1/2 kilogram galunggong, cleaned and scored
galunggong, cleaned and scored
1 sachet 8g MAGGI® Magic Sarap®
8g MAGGI® Magic Sarap®
2 tablespoons vegetable oil​
vegetable oil​
2 cloves garlic, crushed
garlic, crushed
1 tablespoon thumb-sized ginger, cut into strips
thumb-sized ginger, cut into strips
1 piece siling panigang
siling panigang
1/2 cup Vinegar
Vinegar
1 teaspoon Black Peppercorn
Black Peppercorn
1/2 cup sliced ampalaya, salted for 10mins and rinsed well​
sliced ampalaya, salted for 10mins and rinsed well​
1 piece eggplant, sliced
eggplant, sliced
water
3/4 cup Water
Water
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Nutritional facts per serving
32%
Daily Value  
646.3
Kcal/serving
View details on nutritional information

Instructions

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Pan
SIMPLY GOOD TIP

Paksiw is best served the day after it is cooked for a more developed flavor of the dish.​

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