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Crispy Galunggong with Mung Bean Stew

Mongo-gulat ang diners mo with this comforting stew served with crispy galunggong (round scad), brought to a higher level with its smoked picnic bacon topping!

Crispy Galunggong with Mung Bean Stew

Ingredients

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Fish Preparation

  • Galunggong (blue mackerel scad) fillet 80.0 g

Dish Preparation

  • Smoked Picnic Bacon Slab, small dice 100.0 g
  • White onions, small dice 100.0 g
  • Garlic cloves, peeled and minced 30.0 g
  • Mung Beans (Munggo), soaked overnight 250.0 g
  • Water 1.0 l
  • Fish sauce to taste
  • Moringa (or Kailan) leaves 50.0 g
  • Knorr Pork Cubes Professional Pack 600g 20.0 g

Presentation

  • Extra Virgin Olive oil 45.0 ml
  • Pork or Chicken Skin Cracklings, crushed 50.0 g

Preparation

  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)