Inihaw na Galunggong with Ensaladang Talong
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Unrated
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
1
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Course
Main Course
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Cuisine
Filipino
Inihaw na Galunggong with Ensaladang Talong
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This is a recipe for grilled fish with eggplant salad
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Ingredients
- 2 galunggong round scad, cleaned, medium fresh
- 1 1/2 tablespoons sea salt coarse
- 1 teaspoon neutral cooking oil for basting, generic cooking oil
Ensaladang talong Ingredients
- 1 eggplant medium
- 1 tomato chopped, medium ripe
- 1 red onion chopped, small
- 3 pieces calamansi or 2 limes
- 1 teaspoon shrimp paste bagoong alamang
- 1/8 teaspoon black pepper ground
Instructions
- Prepare the fish by rubbing salt all over (including the cavity). Let it stay for 15 minutes.
- 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.
- 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.
- Combine all ensaladang talong ingredients in a bowl. Mix well. Set aside.
- 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.
- Arrange the grilled galunggong in a plate along with the ensaladang talong. Serve with rice and spicy vinegar dip.
- Share and enjoy!
Nutrition Information
Show Details
Serving
1g
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1g |
* Percent Daily Values are based on a 2,000 calorie diet.
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