Pulse everything together in blender and season with salt and pepper to taste
Mix soy sauce, vinegar, and garlic for the marinade and place the galunggong fillet in the marinade, and let sit for about 30 minutes in the chiller.
Place wok/ frying pan on a burner turned on medium heat and fry galunggong fillet until crunchy.
Drain excess oil using kitchen towels and flake. Set aside.
Place water and salt in stockpot and place on a burner turned to medium to high heat. Once water is boiling drop uncooked pasta and cook for about 6 minutes. Pasta is going to be a little undercooked because it will still be sauteed with the rest of the ingredients. Drain water and set aside both pasta and pasta water.
Take a wok and place on medium heat, pour and saute your pesto sauce, add garlic, red onions, tomatoes, squash, eggplants, and okra.
Add a little bit of the pasta water and let simmer for about 3 minutes before adding the cooked pasta, bagoong isda, and calamansi juice. Toss for about a minute or 2 before taking it out from the heat to plate. Sprinkle daing na galunggong flakes on top.
Optional: You can also use toasted garlic to sprinkle or garnish on top.
0 servings