Clean galunggong properly, dry with paper towels and season with salt and pepper, and dust/ roll it in flour. Drop fish fillets in heated oil and once golden brown and crispy, take out from heat and drain excess oil and set aside.
Fry the tokwa until golden brown, drain excess oil, and set aside.
Start making the sauce by heating oil in a saucepan on medium heat. Sauté garlic, onions, ginger, siling haba, and red chilies for about 2 – 3 minutes.
Add in tomato paste to roast for 2 minutes before pouring vinegar in the pan. Let simmer until vinegar is cooked, add in the pineapple juice and sugar.
Drop the leeks, carrots, and bell pepper and let simmer for 2 – 3 more minutes before seasoning with salt and pepper. Drizzle sesame oil before turning off the heat.
Add the fried galunggong in and mix. Serve with spring onions for garnish.
Servings 0