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 due to 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.
A Family Favorite From My Childhood
Growing up, I always looked forward to family dinners where a humble yet delicious dish of fish simmered in coconut milk would be the star of the meal. For many Filipinos, this dish brings waves of nostalgia, reminding us of the simplicity and warmth of home-cooked meals shared with loved ones. My lola was the expert in the kitchen, and I vividly remember her making this dish during our summer vacations in the province. She always had a way of transforming simple ingredients into something extraordinary, and this recipe is one of those culinary memories I cherish.
A Taste of Tradition
The beauty of this coconut milk-based dish is its simplicity. The key ingredient, of course, is the galunggong, or scad fish, a staple in many Filipino households. In fact, galunggong has been dubbed the “poor man’s fish” due to its affordability, but don’t let that fool you. When prepared with care, especially in coconut milk, it turns into a rich and flavorful dish worthy of any family table.
My uncle used to tell us that the best version of this dish comes from cooking it in a clay pot, or palayok. There’s something about the earthy flavor of the pot that complements the fish and coconut milk. He would often line the bottom of the pot with banana leaves to prevent the fish from sticking or burning, a technique he swore by. To this day, I still follow his advice whenever I cook this dish. If you don’t have a palayok, a stainless steel pot is recommended because aluminum or iron can alter the taste, especially when vinegar is involved.
The Magic of Coconut Milk
One of the defining features of this dish is, of course, the coconut milk. The creamy richness balances the acidity of the vinegar and brings all the flavors together. I remember my lola teaching me how to stir gently once the coconut milk was added to the pot, warning me not to curdle the milk. It was one of those little kitchen lessons that I took with me through life, learning that patience and care make all the difference in cooking.
What’s interesting is how this dish, though seemingly simple, is steeped in tradition. The use of coconut milk in Filipino cuisine has long been a practice, especially in the Bicol region, where gata (coconut milk) is a common ingredient in many dishes. It gives a distinct depth of flavor that you can’t find in other cooking methods. Some believe that cooking fish in coconut milk was a way to preserve it during times when refrigeration wasn’t available. The natural oils in the coconut and the acidity of the vinegar acted as a preservative, extending the dish’s shelf life.
The Perfect Balance of Flavors
The key to perfecting this dish lies in the balance of flavors. The tanginess of vinegar, the heat from the ginger and pepper, and the umami kick from a dash of vetsin all work in harmony. When my sister visited our family in Bicol a few years ago, she brought back fresh coconut milk and galunggong from the local market. She insisted that fresh ingredients made all the difference, and after tasting the dish, I couldn’t argue with her. The coconut milk was thicker and creamier, and the fish tasted fresher, making the meal an unforgettable experience.
If you’re just starting in the kitchen, don’t be intimidated by the simplicity of the ingredients. Cooking this dish is more about technique and patience than anything else. One tip I can offer is to resist the urge to stir too much once the coconut milk has been added. Let the fish cook in the broth undisturbed to preserve its delicate texture. Also, once the dish starts to boil, it’s important to lower the heat and allow it to simmer. This slow cooking helps the sauce thicken and allows the flavors to meld beautifully.
Cooking Memories That Last
Every time I prepare this dish, I’m reminded of my childhood—the sound of my lola’s slippers shuffling across the kitchen floor, the smell of garlic and ginger sizzling in a pot, and the sight of banana leaves neatly lining her palayok. It’s more than just food; it’s a connection to my roots, to my family, and to the Filipino way of life. And now, every time I serve it to my own family, I feel like I’m passing on a piece of that history.
The next time you cook this dish, think about the stories behind the ingredients. Maybe it’s not just a fish simmering in coconut milk, but a tradition being carried on. Perhaps it’s a reminder of the resourcefulness of our ancestors who made the most of what they had, turning simple ingredients into something that has stood the test of time.
Final Thoughts
There’s something incredibly satisfying about cooking this dish. It’s not just the flavors that hit all the right notes, but the act of preparing it feels like a tribute to the past. Whether you cook it in a stainless steel pot, like I often do now, or if you’re lucky enough to have a clay pot, remember that the heart of the recipe is in the memories it evokes. So, the next time you’re in the mood for a comforting, rich, and flavorful meal, consider making this beloved fish dish in coconut milk. I promise it’ll transport you back to simpler times, to meals filled with laughter and love, just like it does for me every time I make it.
How to Cook Ginataang Galunggong (Scad Fish in Coconut Milk)
Ingredients
- 1/2 kilo fresh galunggong medium sized
- 1/2 cup vinegar
- 1/4 cup water
- 2 long green chili (siling haba) long
- 1 tsp. salt or to taste
- 1 tsp. vetsin or MSG
- 1 Tbsp. ginger minced
- 1 and 1/2 cup coconut cream thick
Instructions
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.
Notes
Cooking Tips:
Use Fresh Coconut Milk for Richer Flavor
While canned coconut milk is convenient, using fresh coconut milk makes a huge difference in flavor and texture. Fresh coconut milk is creamier and more fragrant, enhancing the richness of the dish. If possible, squeeze your own from grated coconut or buy it freshly pressed from the market.Cook Without Stirring After Adding Coconut Milk
Once you add the coconut milk, avoid stirring too much to prevent the sauce from curdling. Let the fish simmer gently so that the sauce thickens naturally and coats the fish evenly. Stirring too vigorously can break up the fish and cause the coconut milk to separate.Add Banana Leaves for an Earthy Aroma
Lining the bottom of your pot with wilted banana leaves not only prevents the fish from sticking but also infuses the dish with a subtle earthy flavor. The leaves protect the fish from direct heat, allowing it to cook gently. This technique also adds a traditional touch that elevates the dish’s overall experience.
