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!
Ingredients
Fish Preparation
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Galunggong (blue mackerel scad) fillet 80 g
Dish Preparation
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Smoked Picnic Bacon Slab, small dice 100 g
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White onions, small dice 100 g
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Garlic cloves, peeled and minced 30 g
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Mung Beans (Munggo), soaked overnight 250 g
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Water 1 l
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Fish sauce to taste
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Moringa (or Kailan) leaves 50 g
Presentation
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Extra Virgin Olive oil 45 ml
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Pork or Chicken Skin Cracklings, crushed 50 g
Preparation
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Fish Preparation
- Season the galunggong fillet with salt and pepper
- Cover with flour and pan-fry until crispy
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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
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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)
