Crispy Fried Galunggong with Spicy Toyomansi: A Classic Filipino Comfort Dish
Fried Galunggong (Round Scad) is a staple in Filipino households—a simple, budget-friendly, and delicious dish where the fish is fried to golden crispiness and paired with a spicy, tangy toyomansi dipping sauce. Perfect for everyday meals or paired with cold beer!
Why You’ll Love This Recipe
✅ Affordable & Nutritious – Rich in protein and omega-3s.
🔥 Crispy & Flaky – Perfectly fried with a crunchy exterior.
🌶 Spicy-Tangy Dip – Toyomansi (soy-calamansi-chili) adds a bold kick.
🍚 Perfect with Rice – Classic ulam for any meal.
Key Ingredients
- Fresh galunggong – Cleaned and scored for even cooking.
- Salt & pepper – For seasoning.
- Oil – For deep-frying (vegetable or coconut oil).
Spicy Toyomansi Dipping Sauce:
- Soy sauce – Salty umami base.
- Calamansi (or lemon) – For tanginess.
- Red chilies & onions – For heat and crunch.
Step-by-Step Cooking
1️⃣ Prep Fish – Clean, score, and season with salt.
2️⃣ Fry – Heat oil, then fry fish 3-4 mins per side until golden and crispy. Drain on paper towels.
3️⃣ Make Sawsawan – Mix soy sauce, calamansi, chopped chilies, and onions.
Serving Suggestions
🍋 Extra calamansi – For more tang.
🥬 With ensaladang talong or mustasa – Balances the richness.
🍻 Pulutan Pairing – Great with iced beer or soda.
Pro Tips
✨ Score the fish – Prevents curling and ensures even cooking.
🔥 Medium-high heat – Keeps fish crispy, not greasy.
🧂 Pat fish dry – For extra crispiness.
This Fried Galunggong is simple, satisfying, and full of Filipino flavor—best with a steaming rice mound!
Love fried fish? Try our Crispy Daing na Bangus or Tilapia Sarciado next! 🐟🔥
Enjoy, share, and kain na! 😋
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Delicious Fried Galunggong Recipe with Toyomansi
Description
Fried Galunggong Recipe with Spicy Toyomansi . Galunggong, or “ Blue Mackerel Scad" in English, also known as round scad, maachili, or shortfin scad is mostly seen on subtropical islands where it is highly abundant, like the Philippines. It's one of the simplest dishes that a Filipino household can prepare. It’s not too expensive for every Filipino family earning only a minimum wage salary. Fried is one of the most common and affordable ways to cook this galunggong. This fish is also good for escabeche, pinangat, sarciado, inun-onan in the Vasayas islands and many more. The fried galunggong remains as delicious as ever with the sawsawan dipping sauce. I ate this fried galunggong with spicy sawsawan toyomansi. This dish is not so fancy but for me, it is the best with tuyomansi and chopped red chillies (sarap anghang). It's affordable, delicious, nutritious, and simple to cook.
Ingredients
Dipping Sauce
Instructions
Preparation:
Prepare the galunggong fish by removing the innards, making slits, then washing and draining it.
Rub salt all over the fish. Let it sit for at least 5 minutes.
Meanwhile, prepare the dipping sauce (sawsawan), a spicy toyomansi.
Cooking:
Heat enough cooking oil in a frying pan. Once the oil gets hot, add the fish one after the other.
Fry until one side of the fish gets brown and crispy. When the cracking sound from the pan almost disappears, you'll know the fish is ready to flip to fry the other side.
Turn the fish over to fry the opposite side.
When cooked, remove the fish from the pan. Let the oil drip. Use a strainer or paper towel to adsorb the oil.
Arrange on a serving plate, paired with any vegetable salad if available.
Serve with spicy toyomansi or any preferred dipping sauce.
Happy cooking, share and enjoy the food.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 352kcal
- % Daily Value *
- Total Fat 15.6g24%
- Saturated Fat 2.5g13%
- Cholesterol 97mg33%
- Sodium 129mg6%
- Potassium 949mg28%
- Protein 50g100%
- Calcium 3 mg
- Iron 9 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
