PAKSIW NA GALUNGGONG RECIPE

For me, this Paksiw na Galunggong Recipe is easy to cook you just need vinegar, water, salt and pepper, ginger then combined it together and wait until it boils, you can keep it in your refrigerator and it will last up to one week and in case you don’t want the taste of Paksiw anymore you can fry it and wait until it turns to golden brown, the taste of it is so delicious there’s a bit of crunchiness on the part of the head of the fish which I love the most and perfectly match it with white steamed rice and don’t forget ToyoMansi which is a combination of Soy Sauce and Calamansi for dippings . Happy eating everyone!

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