Inihaw na Isda at Ensaladang Talong: Stuffed Fish Grilled in Banana Leaves and Eggplant Salad With Toasted Pancetta
Wrapping food in banana leaves is a distinctive cooking method in Philippine cuisine. The leaves allow the food to poach in its own juice and lend a faint but delectable aroma of fruit and herbs to the dish. Heavenly aroma aside, I love how a mélange of flavors gets trapped inside the parcel and how it keeps the fish moist and tender. In the Philippines, bangus (milkfish) or tilapia is used in this recipe, but other kinds of white fish—like sea bream, sea bass, halibut, cod, and snapper—also work well.When Filipinos eat grilled food, it’s often paired with eggplant salad. The eggplant is charred until the skin is almost black (and ugly), but when you slice it open to scoop out the pulp, the smokiness can make you drool. This is a basic mix with onions, tomatoes, and vinegar. If you’re feeling more adventurous, some versions add bagoong (shrimp paste), green mangoes, and salted duck eggs.
