Inihaw na Galunggong with Ensaladang Talong
This is a recipe for grilled fish with eggplant salad
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 medium fresh galunggong (round scad, cleaned)
- 1 1/2 tablespoons coarse sea salt
- 1 teaspoon oil (for basting)
- 1 Chinese eggplant
- 1 medium ripe tomato (chopped)
- 1 small red onion (chopped)
- 3 pieces calamansi (or 2 limes)
- 1 teaspoon shrimp paste (bagoong alamang)
- 1/8 teaspoon ground black pepper
Instructions
- 1
Prepare the fish by rubbing salt all over (including the cavity). Let it stay for 15 minutes.
- 2
Meanwhile, prepare the eggplant salad (ensaladang talong) by poking all sides with a fork and heating it directly in open flame on your stove top. Rotate the eggplant after every minute to equally cook all sides. Note: It is normal for the skin of the eggplant to get burnt during this process. It will not affect the condition of the inside.
- 3
Once the eggplant is completely cooked (all sides are dark and steam is coming out if it), let it cool down. Gently peel off the skin. Cut the stem and discard.
- 4
Combine all ensaladang talong ingredients in a bowl. Mix well. Set aside.
- 5
Heat the grill. Skewer each fish in bamboo skewers (bbq sticks). Brush oil all over the fish to prevent the skin from sticking on the grates. Grill each side for 4 to 5 minutes or until the fish is cooked thoroughly.
- 6
Arrange the grilled galunggong in a plate along with the ensaladang talong. Serve with rice and spicy vinegar dip.
- 7
Share and enjoy!