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Ginataang Galunggong
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How to Cook Ginataang Galunggong (Scad Fish in Coconut Milk)

Ginataang galunggong is a traditional Filipino dish where scad fish is simmered in a rich, creamy blend of coconut milk and vinegar, creating a savory, slightly tangy flavor that's perfect with rice.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Fish Recipe
Cuisine: Filipino
Keyword: galunggong in coconut milk, ginataang galunggong, scad fish
Servings: 4 servings
Calories: 167kcal
Author: Manny

Ingredients

  • 1/2 kilo fresh galunggong medium sized
  • 1/2 cup vinegar
  • 1/4 cup water
  • 2 pcs 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.