It was such a treat to eat these crispily fried galunggong once again. Alma, my sister-in-law did such a good job cooking them. But then again she is a very good cook.
These galunggong were so delicious, Peter ate them with gusto despite a dicky tummy. 🙂
Galunggong is apparently called round scad in English! Well anyway, frying is just one recipe for this fish. It can be cooked as paksiw as well.
- vegetable cooking oil for frying
- Clean and gut the Galungoong
- Rub salt to the fish.
- Heat the oil using a wok or a large frying pan.
- Fry the galunggong until crispy and golden all over.
Filipinos usually have fried galunggong on Fried as an accompaniment to sauteed monggo (mung beans) and plenty of rice. Somehow this combination really works.
I am feeling hungry just thinking about this. 🙂