Pan-Fried Galunggong with Tangy Tomato and Onion Salsa

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy pan-fried galunggong fish served with a fresh and tangy salsa of tomatoes, onions, and calamansi inspired dressing for a light yet flavorful meal. This Filipino-inspired seafood recipe, ready in about 25 minutes, pairs salt, black pepper, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Filipino cuisine 280 cal/serving

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Ingredients

2 fish (about 1 lb each) whole galunggong fish, cleaned and gutted
1 tsp salt
1/2 tsp black pepper
1/4 cup vegetable oil
2 medium ripe tomatoes, diced
1 small red onion, thinly sliced
3 tbsp calamansi juice or fresh lime juice
2 tbsp fresh cilantro leaves, chopped
1/2 tsp sugar
1 tbsp water

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Instructions

Step 1: Pat dry 2 whole galunggong fish (about 1 lb each) and season inside and out with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 1/4 cup vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Carefully place the fish in the skillet and fry for 5-7 minutes on each side until the skin is crispy and the flesh flakes easily.
Step 3: While the fish cooks, in a bowl combine 2 diced ripe tomatoes, 1 small thinly sliced red onion, 3 tbsp calamansi or lime juice, 2 tbsp chopped cilantro, 1/2 tsp sugar, and 1 tbsp water. Stir gently and let sit for 5 minutes to meld flavors.
Step 4: Transfer the fried galunggong to a serving plate and spoon the fresh tomato and onion salsa over the fish or serve on the side.