Paksiw na Galunggong
AJI-NO-MOTO® Umami SeasoningIngredients
- 1 kilo (1000g) Galunggong, cleaned and gutted
- 1/3 cup (80g) Ginger, sliced
- 1/2 cup (50g) Red onion, sliced
- 1 Tbsp. (10g) Siling labuyo, whole
- 1/4 cup (30g) Garlic, minced
- 2 tsps. (5g) Peppercorn, crushed
- 1 cup (250ml) Vinegar
- 1/2 cup (125ml) Water
- 1 pack (10g) AJI-NO-MOTO® Umami Seasoning
- 1/4 tsp. (1.25g) Salt
Procedure
- SIMMER. In a pan, place galunggong in the center. Arrange ginger, onion, siling labuyo, garlic and peppercorns around the fish. Add vinegar and water. Turn on the heat. Cover then bring to a simmer for 10-15 minutes or until fish is cooked.
- SEASON. Add AJI-NO-MOTO®, and salt. Mix gently and simmer for another minute.
- SERVE. Transfer to a serving bowl. Serve and enjoy.
Cooking Tips
You may use fresh bilimbi (kamias) instead of vinegar and then add another cup of water.
Cooking Time: 20 minutes
Preparation: 10 minutes
Servings:
8
Serving size: 1/2 cup (156g)
Products Used
AJI-NO-MOTO® Umami Seasoning
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Nutrition Facts
Calories per serving (kcal)
147.5
Carbohydrates (g)
3.8
Proteins (g)
26.2
Fat (g)
2.8
Dietary Fiber (g)
0.5
Calcium (mg)
89.8
Iron (mg)
3.0
Sodium (mg)
322.7
Good to Know Nutrition Facts
Galunggong is a high Protein and Low Fat fish that helps build muscle mass.