If a single dish captures the taste of the Philippines for me, it’s fried galunggong paired with a salted egg and tomato salad. This straightforward, comforting combination was a staple of my childhood and remains a favorite.
Galunggong was once known as the “poor man’s fish” because it was affordable and plentiful. Years ago it sold for less than Php 28 per kilo; the last time I checked in Manila it was already above Php 120 per kilo. That rise in price reflects changes in the economy and the availability of local seafood.
Despite its increased cost, galunggong remains beloved for its flavor and the memories it evokes. When fried, especially the smaller varieties, the skin becomes beautifully crisp while the flesh inside stays tender. I’m grateful to still find good galunggong here in Chicago and to enjoy the same simple pleasure I grew up with.
The combination of the hot, crispy fish with the cool, tangy salted egg and tomato salad is a perfect balance of textures and flavors. Here’s a simple recipe so you can recreate this classic Filipino meal at home.
Try this Fried Galunggong with Salted Egg and Tomato Salad recipe and let me know how it turns out.
Fried Galunggong with Salted Egg and Tomato Salad
Rate Recipe
Ingredients
- 4 pieces medium round scad galunggong, cleaned
- 2 tablespoons coarse sea salt
- 1/2 cup cooking oil
Salted egg and tomato salad
- 1 salted egg sliced
- 1 medium tomato chopped
- 1 tablespoon chopped scallion
- 1 teaspoon patis fish sauce
Instructions
-
Rub coarse salt all over the fish, including the cavity. Let it rest for 15 minutes to season and firm up the skin.
-
While the fish rests, prepare the salad: combine sliced salted egg, chopped tomato, chopped scallion, and fish sauce in a bowl. Gently toss and set aside.
-
Heat the cooking oil in a frying pan over medium-high heat until hot.
-
Carefully place the fish in the hot oil, one at a time, and fry until the underside turns golden brown and crisp. Take care to avoid oil splatter; use a splatter screen if you have one.
-
Flip the fish and fry the other side until crisp. Remove the fish from the oil and let any excess oil drain.
-
Arrange the fried galunggong on a serving plate and pair it with the salted egg and tomato salad.
-
Serve immediately with spicy vinegar or your preferred dipping sauce.
-
Share and enjoy!