I miss Adobong galunggong, a popular and favorite Filipino dish. It’s fish braised in soy sauce, vinegar, ginger and garlic. It’s something we used to have weekly. Both words are iconic in the Philippines – adobo & galunggong …
The closest fish I can get here in Madrid for this recipe is the caballa or the Atlantic Mackerel. Well, at least it is a mackerel.
- Caballa (Mackerel)
- Pimiento de Padrón (green chili pepper)
- Soy sauce (naturally fermented)
- Lime juice or cider vinegar
- Laurel (bay leaf)
- Olive oil
- Hierbas provenzales (Albahaca, Orégano, Romero, Tomillo, Ajedrea & Mejorana)
- Salt & pepper
- Pimientos del piquillo, for garnish
- Cut the mackerel in halves then rub with hierbas provenzales. Set aside.
- In a pan, mix the soy sauce, lime juice, garlic, ginger, laurel, olive oli, salt & pepper
- Put the mackerel in the marinade and cook in medium-low heat
- Slow cook until the liquid is reduced & add the mushrooms and chilis
- When the marinade has been reduced, it will start to sizzle. Let it fry until the skin of the mackerel is crispy.
Garnish with pimientos del piquillo & drizzle with extra-virgin olive oli. As always served with steamed rice. Goes well with beer.
Happy cooking & kain na! (now you know how to say “Eat Well” in Tagalog)