Filipino
Pritong galunggong
Fried round scad
Whole round scad fried until crisp, served with fresh tomatoes and a garlic vinegar dip.
- Serves 4
- Prep 10 min
- Cook 20 min
- Total 30 min
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Ingredients
7 items · serves 4- 1 kg round scad (galunggong), cleaned
- 1 1/2 tsp salt
- 250 ml cooking oil, for frying
- 2 medium tomatoes, sliced, to serve
- 1 medium onion, sliced, to serve
- 60 ml cane vinegar (suka), for dipping
- 3 cloves garlic, crushed, for the dip
Contains: fish. Check product labels: brands differ.
Steps
6 steps- 1Pat the fish dry, make two shallow cuts on each side and rub with the salt inside and out.
- 2Heat the oil in a frying pan over medium-high heat.
- 3Fry the fish in batches for five to six minutes a side, leaving them alone until the skin is crisp before turning.
- 4Drain on paper towels.
- 5Mix the vinegar and garlic for the dip.
- 6Serve with the tomatoes and onion, the dip and steamed rice.