Recipes | Pinais na Galunggong (Isda)

Pinais na Galunggong
Pinais na Galunggong

I seldom go to wet markets nowadays; I mostly buy my needs in large grocery stores as you can buy almost anything from there, anyway. Recently however, I happen to pass by Farmers Market in Cubao and chanced upon this small galunggong, which I love since my younger years. I asked the vendor if she has banana leaves and when she said 'yes', I bought half kilo of the fish. I also bought 2 handfuls of fresh kamias and ginger.

I then eagerly went home and prepared the fish for today's recipe feature: Tagalog’s pinais na galunggong!


1/2 kilo of small galunggong, 2-3 inches long (you may use other fish like dulong, tulingan, etc)
2 handfuls of kamias, cut into quarters
2 thumb-size gingers, crushed
2 cups water
salt to taste
banana leaves for wrapping


a handful of pork fat

I prefer my pinais with no oil or fatty ingredient so I didn't include pork. I also am having high uric acid level so red meat is a no-no for now. I know that sea foods, including fish, also triggers uric acid production but this will be my "cheat day" so I'm forgetting my uric acid issue for now. :P

How to make Pinais na Galunggong

1. Remove the gills, clean the fish and set aside.
2. In a pot, place the kamias and ginger  at the bottom.
3. Wrap 4-5 pieces of galunggong in banana leaves and carefully layer it on top of kamias and ginger.
4. Add the water and salt and then bring to a boil.
5. Once boiling, lower the fire and simmer it for about 30 minutes or until the fish bone is well done and edible, just like that of sardines.

That's it, you now have a very simple but yummy fish dish. Pair it with bulanglang (veggie dish) and warm rice. Eat with your bare hands and enjoy! ;)

Servings: good for 3-4 persons
Prep/Cooking Time: 45 minutes to 1 hour
Total Cost: Around 60 Php as of post-date

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