Unlock the secrets to deeper flavors in your favorite Filipino dish! Chef Alex Bautista of Pacific Bay Eats shares his unique method for Galunggong Escabeche, elevating this sweet and sour fish. Featuring Seareyna Galunggong, his recipe reveals how to bring out vibrant tastes from simple ingredients. Prepare to master a chef-approved Filipino classic that everyone will love!
Galunggong Escabeche
Yield: 4 to 6 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Difficulty Level: Easy
INGREDIENTS
For the Fish & Sauce Confit
500 grams Seareyna Galunggong (cleaned, scaled, gutted)
1 teaspoon Salt
½ teaspoon Ground black pepper
Aromatics & Sauce Base
1 cup Olive oil or canola oil (do not skip—this is needed for confiting)
2 medium Red onion, thinly sliced
10 cloves Garlic, thinly sliced
1 thumb-sized Ginger, julienned
1 Carrot, sliced diagonally
1 Red bell pepper, sliced
1 Green bell pepper, sliced
¼ cup Cane vinegar (or white vinegar)
1 tablespoon Soy sauce
3 Tomatoes, sliced
1 ½ tablespoon Brown sugar
½ teaspoon Salt (adjust to taste)
1 teaspoon whole black peppercorns
2 tablespoons sliced olives
4 pieces Bay leaf
Optional: Green onion tops for garnish
PROCEDURE
Prepare and season the fresh galunggong before cooking. Begin by thoroughly cleaning the galunggong, ensuring gills and guts are removed, then rub the fish all over with salt and pepper, allowing it to rest for 15 to 20 minutes while you prepare the sauce base.
Gently sauté the aromatics and build the flavorful escabeche sauce base. In a deep sauté pan or braiser, combine 1 cup of oil with thinly sliced garlic, onions, julienned ginger, whole black peppercorns, and bay leaves, turning the heat to low to gently sweat the aromatics for about 5 minutes without browning. Next, add the sliced carrots and bell peppers, stirring to coat them in the oil, then pour in the cane vinegar (without stirring immediately), followed by the soy sauce, sliced tomatoes, brown sugar, and ½ teaspoon of salt, allowing it all to simmer gently on low heat for another 5 minutes to let the flavors perfectly combine.
Gently confit the seasoned fish in the escabeche sauce. Carefully place the seasoned galunggong into the simmering escabeche oil-sauce, ensuring the fish is at least partially submerged and spooning sauce over any exposed parts if needed. Cover the pan with a lid or foil and cook over very low heat for 35 to 45 minutes, occasionally spooning the sauce over the fish to keep it moist while avoiding excessive stirring to maintain the fish's intact form; the goal is to gently poach the fish in the flavorful oil-vinegar mixture without frying or boiling, resulting in tender, juicy fish fully infused with the escabeche flavors.
Carefully serve the Galunggong Escabeche, allowing it to rest for optimal flavor. Once cooked, carefully transfer the fish to a serving platter, spooning the vibrant sauce and tender vegetables generously over the top. Garnish with chopped parsley or green onion tops, and allow the dish to rest for 10 to 15 minutes before serving, as the flavors of escabeche deepen and improve with a short rest.
NOTE/S:
Seareyna Galunggong is fresh frozen to lock in the natural flavors and textures of newly caught fish, ensuring you get the freshest taste every time for your escabeche.
Dietary Note: This Galunggong Escabeche is a naturally gluten-free and healthy option for a pescatarian diet.
Ingredient Alternatives: Feel free to try this recipe with our other high-quality frozen whole fish, such as Seareyna Pompano or Seareyna Tilapia, for equally delicious results.
Chef's Tips: For an extra layer of sweetness and complexity, you can add a few sliced olives or even a sprinkle of raisins to the sauce. For a unique Filipino twist, consider adding slices of green papaya or jicama during the simmering stage.
Storage/Reheating Instructions: Store leftover Galunggong Escabeche in an airtight container in the refrigerator for up to 2 to 3 days. Reheat gently on the stovetop over low heat, or in the microwave, adding a splash of water or vinegar if the sauce has thickened too much.
Serving Suggestions: This savory and tangy Galunggong Escabeche pairs perfectly with a generous serving of hot steamed white rice, allowing you to fully enjoy every drop of the delicious sauce.