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Ginataang Galunggong (Scad Fish in Coconut Milk)

This recipe is scad fish or galunggong cooked in vinegar and coconut milk. There are ways of cooking it in a pot. Either you can use stainless steel pot which is recommended rather than using aluminum or iron pot because it may affect the taste because of the vinegar. But using a claypot is much better because it will give you a distinctive taste specially if you will line the bottom of the pot with wilted banana leaves to prevent burning the fish.


1/2 kilo fresh galunggong (medium sized)
1/2 cup vinegar
1/4 cup water
2 native green pepper (long)
1 tbsp. salt
1 tbsp. vetsin or MSG
1 tbsp. ginger, minced
1 and 1/2 cup coconut cream, thick

How to cook Ginataang Galunggong

  • Clean galunggong, arrange in a shallow pan.
  • Add salt, vinegar, water, pepper, ginger and vetsin.
  • Boil, do not stir. Cook for 5 minutes. Add coconut cream.
  • Stir gently so the cream would not curdle.
  • When it boils, cover and lower heat.
  • Cook for 10 minutes and until sauce thickens.


Ginataang Galunggong

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Posted by Manny

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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