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Grilled Mackerel Scad (Galunggong) with a singed Caprese salad

AT THE GRILL WITH THE FAT KID INSIDE

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Living in an apartment, one of the things I miss the most is being to cook outdoors. I guess I could give it a whirl and light up my grill on the balcony but I’m not sure I’d want to deal with the upstairs neighbour (whom I’ve never met but who I’m pretty sure is a 200 pound brute given the thump noises every morning – could be something else but I don’t want to give it too much thought). I’m not sure if it’s the smell of the garden, the invitation of the heat, the extra flavours that an overused grill and burning wood lends to a dish or simply the freedom of space that’s attractive to me. Maybe it’s wired in our genes for us to enjoy seeing real fire lick fresh produce. A primal pleasure of sorts.

With my recent collaboration with Seabiscuit Films (seabiscuitfilms.com), a trio of 3 filmmakers, I was excited to do an outdoors shoot, because if I ever do have a cooking show, I would want most videos to be shot in an outdoors kitchen with all the geeky trimmings (brick oven, smoker, grill, open flame pits, gas stove tops..). This 1st outdoor video (out of 3) was directed by Sarie Cruz (sariecruz.com) and she got the help of Carina Santos (carina-santos.com) for some really clean graphics. The song you hear in the background is from a Filipino artist called Some Gorgeous Accident (numberlinerecords.com). It makes me happy to only have local content in these videos.

I just wanted to make a humble recipe that uses everyday ingredients and bring in just a little charm that only a grill could provide.

Grilled Mackerel Scad (Galunggong) with a singed Mozzarella Buffala salad

 

 

Take 2 mackerels and marinate with some lemon juice, 2 crushed garlic cloves, a tbsp of lemon rind, chopped rosemary, rock salt and pepper. Let stand for about 5mins. Grill at low heat until just cooked (about 4mins each side)

For the Salad, take 1 large red tomato, make light slits in the skin with a sharp knife, bathe in olive oil and grill on the same grill/same heat, don’t let flames touch the tomato. Take 2 large sweet red chilli pepper and do the same thing. Once nice and soft, cut through it and layer with torn mozzarella buffala and the chopped chilli; serve with the fish, lemon juice, salt and pepper and some chopped fresh flat parsley.

19 COMMENTS

    1. Franz November 19, 2012 at 9:39 am

      Wow, this has Jamie Oliver written all over it. Simple, organic, and healthful! :)

    Reply
      1. Erwan November 20, 2012 at 3:41 am

        haha it has Erwan Heussaff written all over it!

      Reply
    1. joe q November 19, 2012 at 11:31 am

      Saw some of your videos. Food appears to be good. I noticed you possess this charming “messy”ness, uncertain if its your branding or you are just genuinely sloppy which adds to the appeal.

    Reply
      1. Erwan November 20, 2012 at 3:39 am

        haha good eye! Well i can plate really clean if i want to, but i dont think thats how people cook and plate at home right? So i believe the best presentations and way to cook is in a rustic way, lots of herbs, salt and pepper, well plated ingredients but with a little messy charm, as you pegged it so precisely! thank you.

      Reply
        1. joe q November 20, 2012 at 7:13 am

          Thanks for the reply. I actually “eyed” the messy appeal on the prior video re :Tart Gaspacho. Its classic!!! lol but do not change. I tell you, its your “brand”. Love seeing how you got so focused to your cooking, leaving me the audience glued to your hands and follow your fingers throughout. Yes its indeed messy, no wiping in between, leaving particles all over, but nevertheless it resulted to a process anyone can do ( and perhaps relate to).

          The Gaspacho video is good and much better than this grilled fish one. You should continue that approach. This grilled one has editing flows especially in the intro. The cut a way insults the audience. You started talking directly, then cut to side throwing your eye contact away from the audience. You lost me there, audience detachment. Its ok if you started already in oblique angle and cut to closer shot. Just continue your previous style. When you cook, you looked like just reading a book with occasional glanced at the audience. Its more refreshing to view. Hehehe

          I think your target audience is Urban Young Professionals, so cater to their liking, but be different from the rest.

          Good luck and cheers.

        Reply
          1. Erwan November 20, 2012 at 8:07 am

            Hey there, actually that was because it was one of the first we shot and we were still figuring things out. Also, there are no cut always, I was very adamant on that, everything was shot once and continuously. We used 3 different cameras all shooting different angles, because I find it more interesting like that. I like side shots, it gives the audience more perspectives to choose from, like if they were actually there watching me. So no insult intended, actually shooting continuous with 3 cameras is more work :) glad you watched the vids though! Thanks.

            It’s tough to be super clean especially when you know everything is shot once and I don’t have assistants there. I’ve worked on pro sets before and they have everything you need there to take away that real feel. We kept it :)

          Reply
            1. joe q November 20, 2012 at 10:24 am

              Guess what, you enticed me to watch your other videos and believe it or not, I found myself cooking your grilled cheese recipe. LOL. Goodness, I was pleased. I ended up suggesting your site to my peers.

              btw, get this— I left some charming mess too. Its hard.

  1. Pingback: At the Grill with The Fat Kid Inside « NOW WE ARE HUNGRY

      1. Erwan November 20, 2012 at 3:38 am

        thanks Sarie!

      Reply
    1. rhy November 19, 2012 at 6:02 pm

      Simple and healthy recipe… i will try this one for sure… now, im missing galunggong… :)

    Reply
      1. Erwan November 20, 2012 at 2:59 am

        one of the best fish

      Reply
        1. rhy November 21, 2012 at 8:37 am

          Yeah!!! One of a kind fish… Unfortunately there’s no galunggong here…

        Reply
    1. aileen November 20, 2012 at 2:58 am

      that was a nice twist to a GG. I’ve never seen a GG that hasn’t been cooked the fried way. thanks for sharing.

    Reply
      1. Erwan November 20, 2012 at 3:37 am

        thank you!

      Reply
    1. Sam November 20, 2012 at 3:28 pm

      Affordable fish+easy way of processing it= healthy food= awesome! All I know is just putting salt to GG and then grilling it.haha I guessed this one tastes better. Can’t wait to try this at home. Thanks for posting! :)

    Reply
    1. Sam November 20, 2012 at 3:35 pm

      affordable and nutritious fish+easy way of processing it= awesome food! all I knew is putting salt to the GG and then grilling it.haha I think this one tastes better and it can help me in my diet. can’t wait to try this at home! thanks for posting! :)

    Reply
    1. Diesel January 19, 2013 at 7:13 pm

      Cripes! This looks so yummy. Galunggong is like my favorite type of fish! :D

    Reply
    1. Lei February 1, 2013 at 12:45 am

      i must admit im hooked to your blog, im in no diet whatsoever but i am a foodie and my husband eats like a supermodel. so, our meals are mostly similar to your posts. i will definitely try your recipes starting with this one since i have GG right now and this looks delish. must agree w/ Franz, this is very Jamie Oliver-esque! :) More power to your blog! Keep it coming!

    Reply
  2. Pingback: Carina Santos » At the Grill with The Fat Kid Inside

 

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about THE FAT KID

I gained weight because of a sedentary lifestyle and overly indulging in foods I knew were bad for me, eating out too often, taking the easy route (microwavable dishes) and not caring what went in my body, before I knew it reached 240 lbs. I lost weight through pure dedication, tireless hours of hard work and yes, food. I cooked my way to fitness, making sure to only feed myself tasty well prepared dishes with all the right stuff, the perfect fuel, taking me down to 150lbs. Of course I indulge from time to time, as the fat kid still lurks inside of me; here you will find a little bit of everything for the sole purpose of sharing my passion for food and life.

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