Fried Galunggong by Eva Argenos.
Galunggong is such a popular fish in the Philippines that Filipinos joke it just might be the national fish.
The most common way to cook galunggong is by simple pan-frying, as was done to the fish in the photo. Serve with steamed white rice and a dipping sauce of sukà (vinegar) with chilies or toyomansi (soy sauce and calamansi), you’ve got yourself an enjoyable meal.
In English, the galunggong has been known as the blue mackerel scad, round scad or shortfin scad, but these names have been applied to other fish of the Decapterus family as well.
Scientific name: Decapterus macrosoma
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