From the recipe collection
Paksiw na Galunggong
Galunggong simmered with vinegar, ginger, garlic, peppercorns, eggplant, and chilies in a sharp savoury broth.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4
- Audio recipe
Get everything ready
Ingredients
Adjust servings
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
Tick ingredients as you prepare.
Method
- Rinse the cleaned fish, drain well, and arrange in a wide pot in one layer.
- Scatter ginger, garlic, peppercorns, and chilies around the fish.
- Pour in vinegar and water. Bring to a boil without stirring for 3 minutes.
- Lower to a gentle simmer and cook 5 minutes, spooning broth over the fish.
- Add eggplant and simmer 6–8 minutes until tender and the fish is opaque.
- Season with fish sauce or salt and add oil if desired.
- Rest for 5 minutes so the vinegar broth settles.
- Serve with rice, handling the small fish bones carefully.