Ginataang monggo with fried fish combines tender mung beans, coconut milk, kalabasa, and crispy fried galunggong. This Filipino dish offers a hearty meal with simple ingredients and familiar flavors. The creamy monggo provides a rich base, while kalabasa adds natural sweetness. Fried galunggong adds a crisp texture and savory flavor. Serve this dish with steamed rice for a satisfying Filipino meal.
Ginataang Monggo with Fried Fish Ingredients
- 1 cup dried mung beans
- 2 cups water
- 2 cups coconut milk
- 250 grams kalabasa (squash), peeled and cut into cubes
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 medium tomato, chopped
- 1 cup malunggay leaves or spinach
- 1 tablespoon fish sauce
- Salt and ground black pepper, to taste
- 2 tablespoons cooking oil
- 4 to 6 pieces galunggong, cleaned
- 1/2 cup cooking oil for frying
Prepare the Mung Beans
Rinse the mung beans thoroughly under running water. Remove any stones or damaged beans before cooking.
Place the beans and water in a pot. Bring the mixture to a boil over medium heat.
Lower the heat and simmer until the beans become tender. This usually takes about 30 to 40 minutes.
Keep some cooking liquid in the pot. The liquid helps create a smooth and creamy consistency.
Cook the Ginataang Monggo
Heat two tablespoons of oil in another pot. Sauté the garlic, onion, and tomato until soft.
Add the cooked mung beans and stir well with the sautéed vegetables.
Add the kalabasa and pour in the coconut milk. Stir gently to combine all the ingredients.
Bring the mixture to a gentle simmer over medium-low heat. Cook until the kalabasa becomes tender.
Season with fish sauce, salt, and black pepper. Stir occasionally while the mixture thickens.
Add the malunggay leaves or spinach near the end of cooking. Simmer until the greens become tender.
Fry the Galunggong
Clean and pat the galunggong dry before frying. Season each fish with salt and pepper.
Heat the cooking oil in a frying pan over medium heat.
Carefully place the galunggong into the hot oil. Fry each side until golden brown and crisp.
Transfer the fried fish to a plate lined with paper towels. Let the excess oil drain.
Serve the Ginataang Monggo with Fried Fish
Spoon the creamy monggo and kalabasa into serving bowls. Place the fried galunggong beside each serving.
Serve immediately with hot steamed rice. The crispy galunggong complements the creamy and slightly sweet monggo.
You can also remove the fish bones and flake the galunggong over the monggo. Remove all bones carefully before serving children.
Recipe Notes
Galunggong works well with this recipe because it has a rich and savory flavor. Its crispy skin also adds satisfying texture.
Choose fresh galunggong with clear eyes and firm flesh. Medium-sized fish work well for individual servings.
Adjust the coconut milk according to your preferred consistency. Add more water if the monggo becomes too thick.
Use ripe kalabasa for a naturally sweet flavor. Cut the squash into similar-sized pieces for even cooking.