Salads aren’t boring when you can make grilled milkfish with red rice salad!
We know that a typical garden salad with raw leafy vegetables tossed with dressing can be a little bit tiring because we search for that strong flavor that’ll tickle our taste buds. This is why we’re giving your usual green leafy meal an upgrade.
This dish is not only healthy, but also bursting with flavors. All you have to do is pair up your red rice and salted egg ensalada with Sarangani Bay Smoked Bangus!
Since the recipe calls for salted duck eggs (better known locally as itlog na pula), you’ll get more protein in your dish compared to using the usual chicken eggs. These are also rich in amino acids, essential fatty acids, and minerals. You’ll also get that added boost with red rice that has 10 times more antioxidants than brown rice. This is also very rich in essential nutrients, iron, vitamin, phosphorus and fiber, which are good for the skin and beneficial for people with diabetes.
Try this healthy dish for your next salu-salo!
Grilled Smoked Fish with Red Rice and Salted Egg Ensalada
1 large Sarangani Bay Smoked Bangus
1 tbsp cooking oil
3 salted duck eggs, diced
2 cups cooked red rice
1 cup tomatoes, diced
1 cup cucumber, peeled, diced
½ cup wansoy, chopped
1/2 cup cane vinegar
½ cup olive oil
1/4 culp chopped shallots
1 tbsp fish sauce
1/4 tsp ground black pepper
1 tsp sugar
- Brush smoked fish with cooking oil. Grill milkfish over hot coal for 5 mins on each side, or broil in the oven for 10 mins. Place on a large platter. Serve with salad.
- Whisk all dressing ingredients in a bowl. Allow to stand to let flavors blend.
- In a clean bowl, combine salted eggs, red rice, tomatoes, cucumber and wansoy. Pour dressing gradually. Toss gently. Place on a lettuce lined salad bowl.
- Serve with the grilled smoked bangus.