"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Wednesday, June 27, 2012

Paksiw na Galunggong sa Santol



And now..it's the season of Santol! It's back! It's back!
I got wide-eyed when I saw baskets of santol in the market early this morning. Hmn! That is so good! I haven't eaten Isdang Pinaksiw sa santol in a loooooong time.
Maybe you've tasted Sinigang sa santol or the ginataang santol... but it's seldom you've come across or even tasted a dish of pinaksiw sa santol.



This is perfect to share on our Kulinarya's challenge for this month. Our hosts Cherrie of  Sweet Cherrie Pie & Tina of Pinay In Texas Cooking Corner  tasked us to prepare a unique Filipino dish. So here's my share -  Isdang Pinaksiw sa Santol ~ "Only in the Philippines".



In choosing santol for this dish, pick the ones which are ripe enough. Not too ripe cause that's sweet already and not green coz that's gonna be bitter. We want the perfect sourness.


I used galunggong fish (also known as mackerel scad or round scad)) for the paksiw. Galunggong is considered as "the poor man's fish" , being the most affordable fish for a common filipino. It is used as benchmark for the economic status of the local public. But I guess that won't be applied these days anymore, because it's now as pricey as some imported and local fish we have in the market.


Paksiw na Galunggong sa Santol

Ingredients:

1 kilo Galunggong
3-4 pcs santol
1 onion, chopped
3 cloves garlic, minced
2 thumbsized ginger, sliced and crushed
3 siling haba (finger chilis)
2 tbsp vinegar
1 cup water
salt and pepper, to taste
banana leaves for wrapping (but optional, i just wanted to wrap it coz i love the hint of flavor and aroma of the banana leaves


How to prepare:

  • Clean, de-gut and wash the fish. Drain. Then rub with some salt and pepper.
  • Wrap the fish with banana leaves.

  • Peel the santol, the make some crisscross slits, then you may or may not remove the seeds. But never swallow the seeds cause it might cause some digestive problems.

  • In a pan or pot, put the fish and all the ingredients together. 

  • Cover and let cook for about 15 minutes or until the water is reduced. Adjust the taste with salt and pepper.





This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday







11 comments:

SKIP TO MALOU said...

Hi Marge,
I've never had santol resipe like this before. But I felt my mouth pucker up. Yes i'm so nangangasim! haha.

Now if you could please pass the rice... and have some patis too ready for me on the side!
haha!
thanks for the award again,
Malou

wok with ray said...

I've had sinigang sa santol but I've never had paksiw sa santol before. This looks interesting and it looks tempting. Something I would like to try but we only get frozen santol here where I live and no fresh ones. Great Kulinarya entry, Marge!

Tina (PinayInTexas) said...

Ohhh, Marge...seeing this made my mouth water!!! My mom used to cook paksiw with santol, and this post of yours made me miss it even more! How I wish I could find santol here so I can try this yummy recipe!

Adora's Box said...

Yes, I've had sinigang and ginataang santol and also santol ade but not paksiw sa santol. Wow! That sounds really good. I haven't had santol nor galunggong in years. Just seeing them makes me happy. Wonderful Kulinarya post, Marge.

Iska said...

I've had sinigang sa santol and like the rest, never had paksiw sa santol. But i can imagine how it tastes, being so familiar with paksiw, sinaing, and pangat na isda. Yum. Our KCC entries are quite similar, by the way. :)

Luna Miranda said...

nangangasim ako sa santol mo!:p
i haven't used santol as a souring agent in a long, long time. my mom loves paksiw or sinaing na isda (can't remember the fish she used) with kamias.:p
i love santol dipped in soy sauce!

Oggi said...

What a nifty idea to use santol for preparing paksiw na isda. I love it! If only I could find some, kahit frozen. *Santol, I miss you so*

cheerful said...

nangasim po ako habang binabasa etong entry mo, hihihi, at miss ko na din ang galunggong, makapagrequest nga sa mama ko while we are here in manila. :) it really looks so yummy, thanks for sharing your recipe. visiting from FF, hope to see you around. thanks and have a great week. :)

peachkins said...

This is interesting!! I've never tried paksiw sa santol before....

Here's my late entry: Pancit Habhab

cheerful said...

its really mouth-watering! back here from FTF, have a great week. :)

maiylah said...

oh wow, this i've got to try!!! bookmarked! :)

thanks much for linking and sharing over at Food Friday
so sorry for the late visit...

Post a Comment

Thanks for visiting! I love to hear your comments...

Twitter Facebook

 
Top Web Hosting | new york lasik | cpa websites