Adobong Gigi
Soy Mackerel
Adobong galunggong – Phlippine mackerel braised in soy sauce, vinegar, ginger and garlic.
I miss Adobong galunggong, a popular and favorite Filipino dish. It’s fish braised in soy sauce, vinegar, ginger and garlic. It’s something we used to have weekly. Both words are iconic in the Philippines – adobo & galunggong …
The closest fish I can get here in Madrid for this recipe is the caballa or the Atlantic Mackerel. Well, at least it is a mackerel.
Video
Watch and cook-along with the video recipe
https://www.youtube.com/embed/4L4M7GxjBRw
Garnish with pimientos del piquillo & drizzle with extra-virgin olive oli. As always served with steamed rice. Goes well with beer.
Happy cooking & kain na! (now you know how to say “Eat Well” in Tagalog)
Cuisine: Filipino
Ingredients
Instructions
- 1 Cut the mackerel in halves then rub with hierbas provenzales. Set aside.
- 2 In a pan, mix the soy sauce, lime juice, garlic, ginger, laurel, olive oli, salt & pepper
- 3 Put the mackerel in the marinade and cook in medium-low heat
- 4 Slow cook until the liquid is reduced & add the mushrooms and chilis
- 5 When the marinade has been reduced, it will start to sizzle. Let it fry until the skin of the mackerel is crispy.