As an island province in the Southern Tagalog region, Marinduque anchors its local cuisine mainly on the bounty of the sea. Rightly so, because it teems with fish and seafood like galunggong, dulong, banahan (which is how Marinduqueños call lapu-lapu), alumahan and dalagang-bukid; shellfish like punaw, balakwit and bagomon; and other seafood such as manakla (one-clawed crayfish), katang (alimango or mud crab), kasag (alimasag or blue crab), bigoy (red-eyed crab) and paya (lobster).
Marinduqueños keep their dishes simple, but they are so delicious and flavorful because the ingredients they use are so fresh. One of the dishes that they love to serve on the dining table is Tinigang na Galunggong. It’s fresh galunggong, preferably the smaller ones, cooked into paksiw. Tinigang is a bit drier than paksiw and it uses galunggong instead of the usual bangus in paksiw, but basically they taste the same.
Here’s how the Marinduqueños do it.
Tinigang na Galunggong
1/2 kg. galunggong fish
1/2 cup vinegar
1 pc. small onion, chopped
3 cloves garlic, chopped or crushed
3 slices ginger, peeled and julienned
2 pcs. siling pansigang (finger chili)
salt and pepper to taste
1. Slice the onion, crush the garlic, cut the ginger into julienned strips, and either chop or slice siling pansigang.
2. Arrange galunggong fish in a row in a pan.
3. Season with pepper.
4. Pour vinegar over the fish.
5. Sprinkle onion, garlic and ginger all over. Top with siling pansigang.
6. Season with salt and more pepper to taste.
7. Sprinkle with a little oil.
8. Cover pan with lid, and cook fish over low fire for about 20 minutes.