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Fish Preparation

  • Galunggong (blue mackerel scad) fillet 80 g

Dish Preparation


  • Extra Virgin Olive oil 45 ml
  • Pork or Chicken Skin Cracklings, crushed 50 g
  1. Fish Preparation

    • Season the galunggong fillet with salt and pepper
    • Cover with flour and pan-fry until crispy
  2. Dish Preparation

    • In a heavy-bottom sauce pan, render the bacon
    • Add the onions and garlic and cook until fragrant
    • Drain the mung beans and add to the pan
    • Pour the water in and simmer until the beans are tender
    • Taste and adjust seasoning with fish sauce
    • Add the moringa leaves
  3. Presentation

    • Transfer the stew to a serving bowl and drizzle with extra virgin olive oil
    • Garnish with crushed pork or chicken crackling
    • Serve with crispy-fried GG (galunggong or round scad fish)

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