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Inihaw na Galunggong with Ensaladang Talong

This is a recipe for grilled fish with eggplant salad
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Fish
Cuisine: Filipino
Servings: 1
Author: Vanjo Merano


  • 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!


Serving: 1g