Fried Galunggong with Salted Egg and Tomato Salad pairs crisp, simply seasoned fish with a juicy tomato salad enriched by salted egg.
30 minutes · Serves 4
Ingredients for Fried Galunggong with Salted Egg and Tomato Salad
4 medium round scad (galunggong), cleaned
2 tablespoons coarse sea salt
1/2 cup cooking oil
1 salted egg, peeled and sliced
1 medium tomato, chopped
1 tablespoon chopped scallion
1 teaspoon fish sauce (patis)
Spicy vinegar, for serving
How to cook Fried Galunggong with Salted Egg and Tomato Salad
1.Coat the fish with the salt, working some into each cavity. Leave for 15 minutes.
2.While the fish rests, gently mix the salted egg, tomato, scallion and fish sauce in a bowl. Set the salad aside.
3.Heat the oil in a wide frying pan over medium-high heat until shimmering. Carefully lower the fish into the oil, leaving space between them; cook in batches if necessary. Use a splatter screen if available.
4.Fry the first side until browned and crisp, approximately 5–7 minutes depending on the size of the fish. The vigorous crackling should become quieter as the surface crisps. Turn carefully and fry the other side until equally crisp and the flesh is opaque and separates easily from the bone.
5.Lift the fish out and allow excess oil to drain. Serve immediately with the salted egg and tomato salad and spicy vinegar.
