Heat oil in the pan.
Season galunggong with salt and pepper.
Fry the fish until golden brown and crispy.
Drain excess oil and serve.
Boil sampaloc fruit in water until tender. Set aside.
On a pan, sauté onion and garlic in oil.
Add fresh bagoong alamang and set aside.
Using a strainer, extract the juice from the boiled sampaloc fruit.
Add the extracted juice little by little to the sautéed bagoong alamang.
Adjust the sourness and saltiness depending on your preference.
Serve with fried galunggong.