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Inihaw na Galunggong with Ensaladang Talong is a simple meal composed of grilled fish and eggplant salad, along with rice and a spicy vinegar dip. The fish used for this dish is Round Scad, which is locally known in the Philippines as Galunggong.
This meal is easy and quick to prepare. The first thing that I did was to rub salt all over the fish. This includes the cavity. It will help if you make incisions on the side of the fish so that salt can penetrate. This makes it more tasty.
While letting the fish absorb the salt, I quickly made the eggplant salad. It is a type of Filipino salad best eaten with fried or grilled food. It is composed of eggplant, onion, tomato, and shrimp paste. I add either vinegar or lime juice depending on the dish that I am pairing it with. In this case, it was lime juice.
It doesn’t take long to grill the fish . 5 to 6 minutes should be enough per side. Make sure though that the fish is fully cooked before taking it out of the grill. By the way, it will be an advantage if the fish is brushed with oil before grilling. This will prevent it from sticking on the grill.
Do you like galunggong? Can you suggest other dishes that we can cook using this fish variety?
Try this Inihaw na Galunggong with Ensaladang Talong Recipe. Let me know what you think.
- 2 medium fresh galunggong round scad, cleaned
- 1 1/2 tablespoons coarse sea salt
- 1 teaspoon oil for basting
Ensaladang talong Ingredients
- 1 medium 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
- 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!