Simple grilled galunggong becomes a satisfying Filipino meal when paired with smoky mashed eggplant salad brightened with calamansi and bagoong.
27 minutes · Serves 1
Ingredients for Inihaw na Galunggong with Ensaladang Talong
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 calamansi, or 2 limes
1 teaspoon bagoong alamang (shrimp paste)
1/8 teaspoon ground black pepper
How to cook Inihaw na Galunggong with Ensaladang Talong
1.Rub the galunggong all over with coarse sea salt, including inside the cavity, and let the fish stand for 15 minutes.
2.While the fish seasons, prick the eggplant all over with a fork and place it directly over a medium open flame. Turn it about every minute until the skin is charred all around, the flesh is soft, and steam escapes from the eggplant.
3.Let the eggplant cool until safe to handle, then peel away the burnt skin, remove the stem, and roughly chop or mash the flesh.
4.In a bowl, combine the eggplant, tomato, red onion, calamansi juice, bagoong alamang, and black pepper. Mix well and set aside.
5.Heat a grill to medium-high. Thread each fish onto bamboo skewers if desired, then brush lightly with oil so the skin releases more easily.
6.Grill the galunggong for 4 to 5 minutes per side, turning once, until the flesh is opaque and cooked through. Serve hot with the ensaladang talong, rice, and vinegar dip if desired.
