4 pieces medium round scad (galunggong), cleaned
2 tablespoons coarse sea salt
½ 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)
How To Cook Fried Galunggong with Salted Egg and Tomato Salad:
Rub salt all over the fish including the cavity. Let it stay for 15 minutes.
Meanwhile, prepare the salted egg and tomato salad by combining all of its ingredients in a bowl, including the fish sauce. Gently toss. Set aside.
Heat oil in a frying pan.
Once the oil gets hot, put the fish one after the other. Be extra careful during this step as the oil will splatter. Fry until one side of the fish gets brown and crispy. You will know that the fish is ready when the crackling sound from the pan mellows down. Note:If you have a splatter screen, this is the best time to use it.
Turn the fish over and do the same step to the opposite side. Remove the fish from the pan. Let the oil drip.
Arrange in a serving plate with salted egg and tomato salad.
Serve with spicy vinegar.
Share and enjoy!
Recipe Source: panlasangpinoy.com