Pritong Galunggong with Calamansi

A classic fried round scad ulam seasoned simply with salt and calamansi. The fish turns crisp outside while staying moist inside.

Estimated cost: ₱82–₱100

Prep 5 min · Total 20 min · Serves 1

Nutrition per serving: 271 kcal · 37.9 g protein · 2 g carbs · 12.6 g fat

Ingredients

• 180g, cleaned galunggong
• 1 tsp absorbed cooking oil
• 20g calamansi
• 1/4 tsp salt
• pinch black pepper

Steps

1. Pat the cleaned galunggong very dry with paper towel. Score each side shallowly so it cooks evenly.
2. Season all over with salt and pepper, including the cavity. Rest for 5 minutes while heating the pan.
3. Heat a small nonstick pan over medium-high heat and add enough oil for shallow frying; the oil should shimmer but not smoke.
4. Lay the fish away from you and fry for 4–5 minutes on the first side until the skin is browned and releases easily.
5. Flip carefully and fry the second side for 3–4 minutes until crisp and the flesh flakes near the bone.
6. Drain on a rack or paper towel for 2 minutes. Squeeze calamansi over the fish just before serving.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).