Pro Tips
**Chef's Tips & Troubleshooting:**
- Brush the grill grates with oil before cooking to prevent the meat from sticking.
- Let grilled meat rest for 3-5 minutes after cooking so the juices redistribute evenly.
- Baste the meat with oil or marinade while grilling to keep it moist and flavorful.
- Add shellfish like clams and mussels in the last 5 minutes of cooking once they open.
Cooking Tips
Let the meat rest at room temperature for 15–20 minutes before grilling so it cooks evenly from edge to center. Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking. Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Inihaw na Galunggong with Ensaladang Talong
eggplant grilled over charcoal until smoky and caramelized. A Filipino barbecue preparation with bold, charred flavors.
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.
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Pro Tips & Troubleshooting
- Brush the grill grates with oil before cooking to prevent the meat from sticking.
- Let grilled meat rest for 3-5 minutes after cooking so the juices redistribute evenly.
- Baste the meat with oil or marinade while grilling to keep it moist and flavorful.
- Add shellfish like clams and mussels in the last 5 minutes of cooking once they open.
Cooking Tips
Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
Storage & Reheating
Seafood dishes are best consumed within 1–2 days. Reheat gently — microwave on low power or warm in a covered skillet over low heat to avoid overcooking.
Do not refreeze thawed seafood dishes. Once reheated, consume immediately and do not re-refrigerate.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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