Green Mango and Egg Salad

Ingredients:
250 gms. galunggong (small to medium size)
Salt & pepper
Cornstarch
Oil for deep-frying

For the dressing:
½ cup fish sauce
¼ cup brown sugar or honey
1-2 pcs. red chilis
1 tbsp. cilantro, chopped

For the greens:
100 gms. mixed lettuce greens
3 pcs. green mango, julienned fine
2 pcs. red plump tomatoes, sliced into wedges
1 pc. red onions, sliced thinly
2 pcs. salted eggs, sliced into wedges
20 gms. cilantro leaves

Directions:
Season galunggong with salt and pepper.
Steam galunggong until fully cooked.
Flaked the fish and discard the head and the bones.
Toss the flaked fish with a little cornstarch.
Deep-fry in hot oil until crispy.
To make the dressing:
Combine all ingredients together and adjust seasoning.
Chill until ready to use.
Arrange the lettuce greens on a serving plate or platter.
Combine the rest of the ingredients for the salad with the dressing and arrange on top of the bed of lettuce.
Top with more crispy galunggong flakes and garnish with more cilantro leaves.

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