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If there is a particular food that reminds me of the Philippines, it will be Fried Galunggong with Salted Egg and Tomato Salad. This simple meal combination is something that I enjoyed having when I was growing up.
Back in the day, galunggong is dubbed as the poor man’s fish. It was sold for less than Php 28 per kilo and there was an abundant supply. I’m not sure how much it is today, but it was at least Php 120++/kilo the last time I checked, which was a over year ago when I visited Manila.
I think that this fish represents the condition of the country’s economy. It is sad to realize that this once abundant fish which feeds most of the population is no longer the same as it was on a price perspective. However, it remains to be a sought after fish variety for its delicious taste and also for the memories that it brings.
On the bright side, fried galunggong remains to be as enjoyable as it was. Although I prefer the smaller variety (which gets really crispy when fried), I am still thankful that this fish is available here in Chicago. Have a blessed day, everyone!
Try this Fried Galunggong with Salted Egg and Tomato Salad Recipe. Let me know what you think.
- 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
- 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!