Pritong Galunggong with Tomato-Onion Relish

Pritong galunggong is at its best when the skin is crisp and the flesh stays moist. A cool tomato-onion relish supplies acidity without soaking the fish while it fries.

Ingredients for four servings

• 4 cleaned galunggong, scaled and gutted
• Salt, pepper and about 3 tablespoons neutral oil
• 2 ripe tomatoes, diced; 1 small red onion, finely sliced
• 2 tablespoons calamansi juice and optional chopped chilli

Method

1. Dry the fish well with paper towels and make shallow cuts on each side. Season lightly with salt and pepper.
2. Combine tomato, onion, calamansi and optional chilli in a clean bowl. Keep it chilled while the fish cooks.
3. Heat oil in a wide pan. Lay the fish away from you to avoid splashes, and fry without moving it until the first side releases easily.
4. Turn once and cook the second side until the thickest part is opaque and reaches 63°C (145°F) on a thermometer. Drain briefly.

Patting the fish dry reduces splattering and helps the skin crisp. Do not crowd the pan: two fish at a time may be easier. If the onion is very sharp, rinse the slices briefly and drain them before mixing the relish.

Spoon the relish over the fish only at the table, with rice and a vegetable side. Keep the raw-fish board separate from the relish bowl, and refrigerate any leftovers promptly. The fish temperature follows FoodSafety.gov guidance.