Paksiw na Galunggong sa Santol

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(Vinegar Pickled Round Scad)


  • 1 kilo Galunggong
  • 3-4 pcs santol
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 thumb sized ginger, sliced and crushed
  • 3 siling haba (finger chilis)
  • 2 tbsp vinegar
  • 1 cup water
  • salt and pepper, to taste
  • banana leaves for wrapping (but optional, i just wanted to wrap it coz i love the hint of
  • flavor and aroma of the banana leaves


  1. Clean, de-gut and wash the fish. Drain. Then rub with some salt and pepper.
    Wrap the fish with banana leaves.
  2. Peel the santol, the make some crisscross slits, then you may or may not remove the seeds. But never swallow the seeds cause it might cause some digestive problems.
  3. In a pan or pot, put the fish and all the ingredients together.
  4. Cover and let cook for about 15 minutes or until the water is reduced. Adjust the taste with salt and pepper.

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