How to make simple Sinaing na Galunggong

MANILA, Philippines – Got a fresh batch of Galunggong (mackerel scad) from your fish vendor and don’t know what to do with it besides frying it? Make Sinaing na Galunggong, following the steps on cooking traditional Sinaing na Tulingan (small tuna species with a firm, dark and pinkish red meat and rich meat-like flavor), since the structure of their bones and flesh are similar.

Its firm and meaty texture allows it to hold up well to slow-cooking, as it is gently braised with a sour fruit, typically kamias, along with salt and water.

Sinaing is best done in a clay pot, but since clay pots are no longer found in most modern kitchens, it is now cooked in modern pans. Small batches of the fish are also often wrapped in banana leaves and arranged in layers in the pan to cook, but since even banana leaves these days are hard to come by in highly urbanized areas, they are often cooked without banana leaves.

Should fresh banana leaves suddenly become available, never miss cooking sinaing with them. They add a fresher flavor dimension to the fish and at the same time keep the fish snug and safely in their place, too.

Retired TV cameraman Erick Aguilar, who manages an integrated community garden in San Mateo, Rizal, that is better known as the Honesty Garden, shares his own take on Sinaing na Galunggong.

This cooking technique is traditionally used for Tulingan, but if Galunggong is more readily available and you’re a little hesitant on cooking Tulingan because of the so-called toxins at the base of its tail, use Galunggong. You’re safe with it — and guaranteed to have a great lunch or dinner, too!

Sinaing na Galunggong

Ingredients:

3/4 kg. galunggong, gut removed and washed

Strips of pork fat or 1/2 cup vegetable oil

1 cup dried kamias

1 cup fresh kamias, sliced

10 pcs. siling pansigang (green chilies)

Rock salt

Procedure:

1. Line the bottom of a clay pot or stock pot with strips of pork and fresh kamias slices.

2. Top with a layer of carefully placed galunggong fish.

3. Spread dried kamias and siling pansigang evenly over the fish. Season with salt and, if using vegetable oil, drizzle the oil over everything.

4. Bring it to a boil, then cover the pot with a lid. Lower the heat and slow-cook for 30 minutes to 1 hour.

5. Serve with freshly cooked rice.     

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