Galunggong Bistek
Golden mackerel scad with onion rings in a bright calamansi-soy bistek sauce.
Ingredients
Measure and prepare everything before you begin cooking.
- 800 g whole galunggong (mackerel scad), cleaned and scaled
- 3 tbsp calamansi juice, or 2 tbsp lemon juice plus 1 tbsp lime juice
- 4 tbsp Filipino soy sauce
- 3 large onions, cut into thick rings
- 4 garlic cloves, finely chopped
- 120 ml water
- ½ tsp brown sugar, optional
- ½ tsp freshly ground black pepper
- Fine salt, only if needed
- 3 tbsp neutral cooking oil, plus more if shallow-frying
Instructions
- 1
Pat the cleaned fish very dry and make two shallow diagonal cuts on each side. Season lightly with pepper and 1 tablespoon calamansi juice; rest for 10 minutes, then pat the skin dry again.
- 2
Heat the oil in a wide frying pan over medium-high heat. Fry the fish in batches for 4–5 minutes per side, depending on thickness, until golden, opaque at the bone and at least 63°C in the thickest part. Transfer to a plate.
- 3
Pour off all but 1 tablespoon oil. Cook half the onion rings for 2–3 minutes until lightly softened. Add the garlic and stir for 30 seconds.
- 4
Add the water, soy sauce, remaining calamansi juice, brown sugar if using and the remaining pepper. Bring the fresh sauce to a full simmer for 2 minutes, then taste before adding any salt.
- 5
Return the fish to the pan and spoon the sauce over it. Simmer gently for 2–3 minutes so the flavour reaches the scored flesh without making the crisp skin soggy.
- 6
Add the remaining onion rings, cover for 30 seconds so they soften slightly but keep their bite, then serve immediately with steamed rice and extra calamansi.
About Galunggong Bistek
Galunggong is an everyday Filipino fish prized for its robust flavour and affordability. Cooking it bistek-style gives the familiar soy, citrus and onion combination a lighter seafood expression while keeping the satisfying sauce that belongs with hot rice.
Ingredient swaps wherever you cook
- Galunggong: use whole trevally, small mackerel or butterflied yellowtail scad of similar size.
- Calamansi: combine lemon and lime juice for a closer balance of acidity and fragrance.
- Filipino soy sauce: use an all-purpose soy sauce and reduce it slightly if the brand is very salty.
How to know it is ready
- Dry fish thoroughly so it browns rather than steams.
- The flesh should be opaque at the bone and reach at least 63°C.
- Add the final onions only briefly so they retain a gentle crunch.
Common mistakes and fixes
- Fish sticking to the pan: heat the oil properly and wait until the skin releases before turning.
- Broken fish: turn each fish only once with a wide spatula.
- Harsh sauce: simmer the soy-citrus mixture briefly and balance with water rather than adding too much sugar.
Family and regional variations
- Use boneless fish fillets for easier eating and shorten the cooking time.
- Add thin ginger strips for extra warmth.
- Make it spicy with sliced bird’s-eye chilli added to the sauce.
Storage and reheating
Cool promptly, refrigerate for up to 2 days and reheat gently until steaming. Remove bones carefully before serving to children.
What to serve with it
Spoon the onions and sauce over the fish and serve with steamed rice, sliced tomatoes or ensaladang talong.
Galunggong Bistek FAQs
What fish can replace galunggong?
Small mackerel, trevally or another firm whole fish works well; adjust frying time to its thickness.
Can I marinate it for longer?
Keep the citrus marinade short—about 10–15 minutes—because acid can soften the fish surface.
Can I bake the fish?
Yes. Brush with oil and bake at 220°C until opaque and 63°C inside, then finish it briefly in the prepared bistek sauce.
Cooking guidance: Follow current food-safety advice and the instructions for your equipment.
