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| Click image to enlarge. Photo by Randal San Miguel |
Once a upon a time, galunggong (round scad) was the “poor man’s meat," but that was back in the 1980s. Now, the tilapia or Saint Peter’s fish is the “poor man’s meat.” But that is another story, which has nothing to do with Saint Peter at all.
Frankly speaking, I
still prefer galunggong any day. Not
only is it rich in omega 3, but galunggong is also a concrete evidence of the prevailing
class system in the country. Like most
things in the Philippines, galunggong is just another victim of the upper class
relegating certain things as for the impoverished and other things exclusively
for the affluent. I disagree. Who says
galunggong is poor? On the contrary, galunggong is very democratic, the rich
and the poor can eat it. All it needs is the right dressing, presentation, marketing
and extra hard work, and hold the prejudice please.
Here is my brother’s
recipe on how to elevate the humble galunggong into the ranks of nouvelle cuisine.
INGREDIENTS
Galunggong
(mackerel scad or round scad)Crushed pistachios (alternatives, almonds, cashew or peanuts)
Napa cabbage or Chinese cabbage (pechay)
Ripe tomatoes
Onions
Cilantro and coriander (alternative, parsley)
Soy sauce
Wasabi
Lemon or calamansi
Chopped chilies
Olive oil
Coat galunggong with
crushed almonds or pistachio. You may also use peanuts or cashew nuts. Then, steam the Chinese
cabbage (pechay).
For the side
mini-salad:
Dice tomatoes, onions
and cilantro or coriander (or parsley) separately, then mix them all together.
For the sauce:
Just mix soy sauce with wasabi, lemon or
calamansi, chopped chili and olive oil. Adjust the proportions based on your
taste. There are no strict rules.
Presentation (see picture)
Place the steamed
Chinese cabbage on a plate with the sauce. Cut the fried galunggong into bite size pieces (2 to 3 inches) and place them on top of the cabbage. Place the mini-salad next to the fish. You may also put
sliced lemons as garnish on the side. Be
creative in your presentation. Voilà! Le
Gigi!(Recipe by Randal San Miguel. Post written by Rob San Miguel)
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REFERENCES
Darwin G. Amojelar; “Tilapia'
replaces 'galunggong' as poor Filipino's meat – NSCB,” http://www.interaksyon.com/business/66207/tilapia-replaces-galunggong-as-poor-filipinos-meat----nscb,
accessed 02/05/2014
“Galunggong,” http://tagaloglang.com/Tagalog-English-Dictionary/English-Translation-of-Tagalog-Word/galunggong.html,
accessed 02/05/2014
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