Paksiw Na Galunggong Sa Santol
This recipe makes use of this fruit as an additive to blackfin scan or galunggong cooked in vinegar, locally called paksiw.
Servings: 4 people
- 1 kilo Galunggong fish
- 4 pcs Santol
- 1 pc Onion, chopped
- 3 cloves Garlic, minced
- 2 thumb size Ginger, sliced and crushed
- 3 pcs Siling haba (finger chilis)
- 2 tbsp Vinegar
- 1 cup Water
- Salt and Pepper, to taste
- Banana leaf, optional
Peel the santol, the make some crisscross slits, then you may or may not remove the seeds.
In a pan or pot, put the fish and all the ingredients together.
Cover and let cook for about 15 minutes or until the water is reduced. Adjust the taste with salt and pepper