Soy Mackerel

I missed “Adobong galunggong“, a popular and favorite Filipino dish. It’s something we used to have weekly. Both words are iconic in the Philippines – adobo & the most common fish in every market – the Galunggong or Mackerel Scad. The price of galunggong is an economic gauge & a barometer to the President’s popularity rating.

The closest fish I can find here in Madrid for this recipe is the Caballa or the Atlantic Mackerel. Well, at least it is a mackerel.

Ingredients:

• Caballa (Mackerel)
• Garlic
• Mushrooms
• Pimiento de Padrón (green chili pepper)
• Soy sauce (naturally fermented)
• Lime juice or cider vinegar
• Ginger
• Laurel (bay leaf)
• Olive oil
• Hierbas provenzales (Albahaca, Orégano, Romero, Tomillo, Ajedrea & Mejorana)
• Salt & pepper
• Pimientos del piquillo, for garnish

Procedure:

1. Cut the mackerel in halves then rub with hierbas provenzales. Set aside.
2. In a pan, mix the soy sauce, lime juice, garlic, ginger, laurel, olive oli, salt & pepper
3. Put the mackerel in the marinade and cook in medium-low heat
4. Slow cook until the liquid is reduced & add the mushrooms and chilis
5. When the marinade has been reduced, it will start to sizzle. Let it fry until the skin of the mackerel is crispy.

Garnish with pimientos del piquillo & drizzle with extra-virgin olive oli. As always served with steamed rice. Goes well with beer.

Happy cooking & Kain na! (now you know how to say “Eat Well” in Tagalog)