This past week I chanced upon our hospital cafeteria a breakfast menu consisting of fried Galunggong with achara (pickled green papaya with carrots, ginger and onions) as side dish. I wasn't able to resist the sight of the crispy fried galunggong which I imagined to be statuettes of somersaulting ballerinas after bathing on high heat. I ordered one serving for my lunch which I very much enjoyed, leaving a small portion which I was able to bring home for dinner.
Galunggong (big-bellied round scad or Mackerel Scad <Decapterus macarellus>) is among the very common fishes in Philippine waters and markets. It is usually considered as the index of well-being among the Filipino common Tao in the same way that the Big Mac is used globally1. GG, as it is abbreviated by Filipinos has a dark somewhat oily but tasty flesh.
Seeing the heap of galunggong in the market this morning reminded me of the crispy GG I ate for lunch last week. That gave me in an instant a bright idea for today's menu. And so, without any further ado I proudly present, though simple it may seem ---the making of my Fried Marinated GG with Steamed Veggies.
Marinated in
Served with tomatoes...
and steamed carrots, broccoli and sayote (chayote) with French dressing as side dish.
It was a simple yet sumptuous lunch which both my husband and I concluded with some slices of luscious watermelon.
Coming up next for lunch tomorrow...
Steamed mayamaya (Red Snapper)
Enjoy the rest of the weekend! :)
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