Smoked Galunggong Tartine
The smoked fish used in this tartine is called galunggong. It is one of the accessible fishes found in the Philippines. Typically, this humble fish can be simply fried or cooked in a simple broth. In many instances, when abundant, they are smoked and dried to increase the edible life span of the fish.
Dressed with some calamansi, a citrus fruit that is also native to the Philippines, garlic mayo, and some herbs, Smoked Galunggong (or Tinapang Galunggong) Tartine is the perfect lunch when you want something light.
4 slices Ube Sourdough bread
2 tbsp Olive Oil
1/4 cup Garlic Mayonnaise
2 ripe Avocadoes, sliced in half, and each half, sliced thin
1 tbsp Sun Tropics Pure Calamansi
8-12 sliced Cherry Tomatoes
1/4 cup small Diced Mango
1 Watermelon Radish, sliced thin
1 tbsp Fresh Dill
1 tbsp Chopped Fresh Chives
2 tbsp Picked Red Onions*, see note
Brush both sides of the slices of Ube Bread with Olive Oil and toast in a skillet on medium low heat until nice and brown. About 2-3 Minutes on each side.
While it’s toasting, mix together the garlic mayonnaise and calamansi juice.
Spread the Garlic Mayonnaise on each slice of Ube Toast
Top each toast with the sliced avocado and then layer flakes of the Smoked Galunggong. You should use one Galunggong for each piece of toast.
Then garnish with the watermelon radish, cherry tomatoes, mango, pickled red onions, dill and chives. Top with a sprinkle of flakey salt.
Note: To make a quick pickle, slice 1 red onion thinly and place in a glass jar. Add a teaspoon of salt and cover the onion completely with vinegar. Leave to sit for 30 minutes. Use according to recipe.