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Fish Lumpia-The Filipino way(fish spring roll)
Two Fish Lumpia Recipe to choose from
- Galunggong (mackerel Scad) Fish lumpia
- Bangus (milikfish) lumpia
As the Filipino’s answer to the Chinese’ egg rolls, lumpia typically consists of a meat or vegetable filling rolled in egg-based wrappers and is either deep-fried or served fresh. And like the Filipino adobo lumpia also comes in many variations. Preparation for this galunggong version is similar to the more familiar lumpiang shanghai but a mixture of flaked fish, kinchay, water chestnuts and mushrooms is used as filling in place of ground meat. And while shanghais go well with sweet and sour sauce, these lumpiang galunggong (fish spring rolls) are best with vinegar spiced with peppers. Enjoy!
- 1 pound (5 to 6 pieces) galunggong (round scad), cleaned, gutted and heads removed
- 1 cup water chestnuts, chopped
- 2 cups Chinese celery (kinchay), chopped
- 5 to 6 pieces dried shitake mushrooms
- 1 small onion, peeled and chopped
- 2 to 3 cloves garlic, peeled and minced
- 1/2 cup soy sauce
- vegetable oil
- 1 package (24 pieces) springroll wrappers
- salt and pepper to taste
- In a bowl, soak shitake mushrooms in warm water for about 30 minutes or until softened. Remove from water and squeeze excess liquid. Slice thinly and set aside
- In a pot, place fish, soy sauce and enough water to cover fish and bring to a boil, removing any scum that floats to surface. Cook for about 5 to 7 minutes or until fish easily flakes with a fork. Remove fish from pan, discarding liquid, and allow to cool. Debone fish and flake meat
- In a pan, heat about 1 tablespoon of oil over medium heat. Add onions and garlic and cook until aromatic. Add flaked fish, chestnuts, shitake mushrooms and Chinese celery. Lightly stir to combine and cook until heated through. Season with salt and pepper to taste. Remove from pan and drain excess liquid, if any
- Separate springroll wrappers into individual sheets. On a flat working surface, lay wrapper like a diamond. Spoon about 1-1/2 to 2 tablespoons of fish mixture on middle of wrapper. Fold bottom pointed end of wrapper over filling. Fold side ends of the sheet inward and roll into a log. Wet the pointed edge of the wrapper to completely seal. Repeat with the remaining mixture
- In a skillet, heat about 1 inch of oil over medium heat and deep-fry springrolls, turning once or twice, for about 3 to 5 minutes or until golden brown and crisp. Serve hot with spiced vinegar
What is GALUNGGONG and BANGUS?
Galunggong is considered the benchmark of locals’ well-being,it is very common among Filipino's because of rich taste at an affordable price,they grow in the vast Philippine ocean and have been considered as one of the most sought fish among common people, the price of a kilo of galunggong is tracked by the President and the press, in the same way the Big Mac index is used globally. Galunggong or Mackarel Scad (Decapterus macarellus) can grow up to a foot in length and has a dark somewhat oily but tasty flesh.
Bangus or Milkfish, Chanos chanos (Forsskal), locally known as "bangus" or "bangos", is the predominant species being cultured in the Philippines. Hundreds of years ago bangus was grown in ponds along coastal areas. That was the beginning of fish fanning. Bangus is a popular table fare among Filipinos. To the biologist, it is an innately sturdy fish, being able to adapt and thrive even in the confined, unnatural environment of the fishpond. This characteristic is not often found in most other fish species.
Smoke Bangus Lumpia
Serves 5 to 6
Prep Time 15 minutes
Cooking Time 5 minutes
lumpia wrappers, about 10 to 12 pieces
1 large smoked boneless bangus
1 small onion, chopped
1 tablespoon chopped spring onions
1/4 cup chopped carrots
1/8 cup chopped green bell pepper
1 Shred and flake fish meat; discard skin.
2 Transfer to a bowl. Add egg, onion, spring onions, carrots, and bell pepper. Mix well.
3 Place about 1 1/2 tablespoons mixture to each lumpia wrapper; roll and seal. Repeat until done.
4 Deep fry in hot oil until golden. Serve with desired dipping sauce.
Preparing to Wrap the Lumpia:
A) Make a paste
In a pot, dissolve about 2 heaping tbps. of all purpose flour in 1/4 cup water. Cook over medium heat stirring constantly until it reaches a consistency of a pudding. You may add more water if necessary. Set aside.
Use this homemade paste to seal the seams of the lumpia. Some people use egg white, but I prefer to use this paste.
B) Separate the lumpia or egg roll wrappers.
The wrappers are stuck to each other in a package like the packaged sliced cheese. Separate them by carefully pulling them off one by one and stack them on a plate.
Make sure to cover the stack of wrappers with a damp kitchen towel to prevent them from drying out as these wrappers dry out easily. When they dry out they become brittle and tend to crack. Good wrappers are a little stretchy and malleable. If they are brittle, that means they have been exposed to air or they are just plain old. Better not use them.
Most egg roll wrapper packages have directions on the back
on how to wrap the lumpia.
I like this diagram because it is self explanatory and very helpful for beginners.
Wrapping the Lumpias:
I like using the wrappers that are pre-cut to 4x4-inch
so I don't have to cut up the lumpias before frying them.
These wrappers come in 50 pieces per package and are
available in most Asian or Oriental stores.
This recipe can make about 150 pieces.
1) Place a wrapper on a clean work surface with one pointed end facing towards you.
2) Put about 1 tbsp. of filling on the wrapper, below the center of wrapper. (see first diagram)
Make sure the filling is not bigger than a forefinger.
3) Bring the corner closest to you over the filling and then bring the left and right sides towards the the middle and roll it out, leaving a little bit of the other pointed end open and apply some paste around this end to seal, see last diagram.
5) Repeat until all the fillings and wrappers are used up.
There are 2 ways to cook these Lumpias:
Frying in hot oil
Bake in the oven
To fry Lumpias in hot oil:
In a heavy skillet or fry pan, heat some vegetable or canola oil
Fry the wrapped lumpias until golden brown and crispy.
Drain fried lumpia on paper towels and serve with your favorite dipping sauce.
Most Filipinos enjoy the simple dipping sauce made with
vinegar, garlic, salt and pepper with some hot peppers.
You can use sweet chili sauce as well, which are available in Asian stores.
1) You can use eggs instead of the grated boiled potatoes to bind the ingredients together.
2) You can either freeze left over fillings for later use or make 150 pieces of lumpia and freeze them.
3)To fry frozen lumpia, do not thaw them out, otherwise the wrappers will become soggy and will break apart while frying them.
4)* To test if the temperature of the oil is perfect for frying the lumpia,
stick one end of lumpia in the oil, when it sizzles good, it is ready
How to Debone a Milkfish (Deboned)
‘Boneless bangus’ can be considered a uniquely Philippine product that makes deboned milkfish more acceptable to a wider range of consumers. The proper technical term is ‘deboned bangus’. Deboning would seem to be a simple process. It may be simple for most other species of fish but not for milkfish.
Tools and Utensils
Additional steps for washing before and after deboning (in parenthesis) comes from Kok et al, 2002.
a) (Wash fish in chilled 30 to 50 ppm chlorinated water)
b) The fish may or may not be scaled. Trim the fins. Remove the anal fin by making a small cut around the base of the large fins, then pull the fins forward to remove the fin bones and other nuisance bones.
c) Split the fish down the dorsal side. Then turn the knife flat and extend the cut from the tail to the head by running the edge of the knife along the backbone. Let the fish lay open like a butterfly fillet, then remove the gills and internal organs.
d) Lay the fish flat on its skin and hold the knife horizontally to remove the backbone.
e) Put the fish flat on a shallow tray then pull out the rib bones with the aid of forceps. Make a superficial cut slit along the dent of the dorsal muscle from the head to the tail.
f) Remove the spines on the ventral side in the same manner. Take out the filamentous y-shaped spines along the lateral line.
g) (Dip the deboned fish in chilled 1% brine to remove the excess blood)
h) Pack in plastic bag, and freeze. (Deep freezing in a blast freezer at -40°C is recommended for longer shelf life and is necessary to meet export standards).
i) Alternatively it can be sliced into different cuts (bangus belly, etc) before being packed and frozen. It may also be brined and smoked, or marinated prior to packing and freezing.
Some other recipe you can try for Bangus
Bangus Nilagpang - A dish from Western Visayas Region VI. Broiled milkfish, tomatoes and onions with spices.
Sinigang na Bangus ( Stewed Milkfish in Tamarind ) – sinigang na bangus or milkfish is an all time favorite dish of filipinos. The sour taste of tamarind gives the distinctive taste.
Creamy Bangus in a Blanket – cooked bangus in coconut milk and stuffed with bagoong mixture.
Sardinas na Bangus - recipe on how to make milk fish sardines.
Bangus Belly A la Pobre - marinated and fried milk fish bellies.
Paksiw sa Bangus - boiled milk fish in vinegar and water with spices and vegetables.
Stuffed Milk Fish (Rellenong Bangus) - fried stuffed milk fish with it’s own deboned fish meat.
Olive Flavored Royal Bangus - same as rellenong bangus with stuffed olives and olive oil.
Dinengdeng with Inihaw na Bangus - broiled milk fish topped with cooked vegetables(dinengdeng).
Grilled Milk Fish (Grilled Bangus) with Stuffings - Grilled milk fish stuffed with onions and tomatoes then wrapped with banana leaves.
Adobong Bangus - fried milk fish cooked in soy sauce and vinegar.
Totsong Bangus - fried milk fish cooked in fermented soy cake.
Cardillong Bangus - fried milk fish sauted in onion and tomatoes then simmered with slightly beaten egg.
Tiim Na Bangus - stuffed milk fish with spices and vegetables, marinated, wrap in banana leaves then deep fried.
Marinated Bangus in Angel Hair Pasta – Marinated bangus strips in angel hair pasta is a one of a kind pasta dish and it’s a healthy dish too.
Philippine Food - Galunggong or Mackarel Scad (Decapterus Macarellus) - Fried
Top of Form
- Servings: 100 g1 g
Bottom of Form
Calories115 Sodium250 mg
Total Fat10 g Potassium0 mg
Saturated0 g Total Carbs0 g
Polyunsaturated0 g Dietary Fiber0 g
Monounsaturated\0 g Sugars0 g
Trans0 Protein6 g
Cholesterol25 mg Vitamin A0%
Calcium0% Vitamin C0%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs