It’s wonderful to learn that Filipino Adobo has become a staple meal in many households due to its affordability and simple preparation. With only a handful of ingredients, this timeless dish can be prepared using a variety of meats, seafood, and vegetables to cater to various palates.
Introducing Adobong GG, or Adobong Galunggong, is a unique and delectable take on the classic recipe. By incorporating mackerel as the primary ingredient, it introduces an additional layer of taste to the dish. Moreover, using fish as the centerpiece of the recipe promotes a healthier and more sustainable option. Experimenting with different components in the kitchen is always a good idea to create innovative and mouth-watering dishes.
Adobong GG is an excellent example of how we can infuse modern flair into age-old recipes to keep them fascinating and flavorful.
Ingredients: 4-6 servings
3 pieces of large fish mackerel(gg, Galunggong), cut in 3 quarters
1 medium sliced red tomato
1/2 medium sliced white onions
4 cloves of minced garlic
1 large eggplant, cut in elongated quarters
1 thumb-size chopped ginger
1/4 cup of soy sauce
1 medium squeezed lemon or 2 large calamansi citrus(optional)
2 tbsp. of ground black peppers
salt to taste
1-2 cups of water
Cooking Preparation:
- Clean and cut each fish mackerel into 3 quarters and place then in a medium size pot. Follow it up with all the rest of ingredients including onions, tomatoes, garlic, ginger, lemon squeeze or calamansi, soy sauce and water.
- Apply 1-2 cups of water, depending on the amount of sauce you desire. Add ground black pepper to the mix, then carefully stir all ingredients to thoroughly combine.
- Turn on stove at medium-high heat and bring ingredients to a boil. Cover the pot with its lid, and leave it to simmer until sauce starts boiling.
- Remove pot’s lid and continue to let is simmer at a low heat. Leave it open, allow the sauce to thicken as you gently stir to mix ingredients thoroughly. Apply some salt or more soy sauce based on your taste preference.
- Turn off the heat and whalah! There’s your deliciously palatable Adobong Galunggong or Mackerel adobo, ready to serve with freshly cooked steamed rice!
Tip: If you’re someone grossed out with a fish head, feel free to remove them prior to cooking. With this preparation on the other hand, we leave the bones in, due to the fact that this kind of fish easily flakes up in pieces when boiled. Leaving the bones with the meat will at least keep it from separating in pieces.
You can also use vinegar as an alternative to lemon or calamansi, but keeping Millie’s yummy Adobong GG(Adobong Galunggong) recipe as it is, is preferably better!
