Ginataang Paksiw Na Galunggong Recipe

Ginataang Paksiw Na Galunggong Recipe


  • 1 Kilo Galunggong
  • 1 Cup Kakang Gata (Thick Coconut Cream)
  • 1 Cup Coconut Milk
  • 1 Cup Water
  • 1 Onion
  • 5 Garlic Cloves
  • 10 Okra
  • 1 Eggplants
  • 1 Bunch of Pechay Leaves
  • 2 Siling Haba (Green Finger Chilis)
  • 1/2 Cup Vinegar
  • Salt
  • Pepper
  • Patis
  • Red and Green chili pepper (optional)


Cooking the Paksiw

  1. Gut and rinse the fishes. Pat dry with paper towels. Lightly sprinkle with salt and pepper. Set aside.
  2. Chop the onion and garlic. Place inside a pot, arrange the fishes on top, add the green finger chilis, the okra (cut the tops and tails) and eggplants (chop into bite-sized logs).
  3. Pour half a cup of vinegar and half a cup of water.
  4. Cook for about five minutes, or until the fish are done. No stirring needed. Set aside.

Cooking the Ginataan

  1. Pour the coconut milk over the fishes in the same pot and half a cup of water. Simmer for about ten minutes minutes, stirring carefully so as not to break the fishes.
  2. Next add the coconut cream. 
  3. Add the pechay leaves and the red and green chilis (don’t break the chilis if you don’t want the dish super hot)
  4. Simmer for ten more minutes until the coconut cream thickens and becomes oily.
  5. Season with patis, salt, and pepper.
  6. Serve with a steaming bowl of rice!


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