Allow me to paint a picture for you: it’s a sunny Sunday morning. The sound of sizzling fills the air as you leisurely sauté your Tuyo in a pool of garlic-infused oil. The scent is mouthwatering—plenty of garlic, a hint of vinegar, and the irresistibly savory aroma of Tuyo. You partner it with piping hot rice and a cup of freshly brewed coffee. Eating the modest yet flavorful Tuyo fish is more than just a meal – it’s an experience.
Join me as we unlock the taste of the Philippines with this Tuyo fish recipe, from its culturally rich history to mastering the perfect combination of flavors.
How to make Tuyo Fish
Tuyo is a type of dried fish that is popular in Filipino cuisine. It is typically made from small fish such as anchovies or herrings. The fish are salted and sun-dried, resulting in a product that has a strong and salty flavor. Tuyo is commonly used as a condiment or accompaniment to other dishes, adding a savory and umami taste.
Ingredients
- 1/2 kg tuyo (dried herring)
- 1 head garlic, minced
- 1 cup oil (vegetable or olive oil per your preference)
- 1 teaspoon red pepper flakes (optional)
- Vinegar, for washing
- Hot rice, to serve
Instructions
- Cleanse: Rinse the tuyo fish with vinegar.
- Toast: Heat a pan and toast the tuyo without adding any oil until they turn slightly brown.
- Garlic Time: In the same pan, cook the minced garlic with a portion of the oil until brown.
- Infuse: Add the rest of the oil, red pepper flakes, and toasted tuyo. Let them sit on low heat to allow the infusion of flavors.
- Rest: Allow the tuyo fish to cool before storing it in a well-sealed container for future use or eating it steaming hot over rice.
Helpful Tips
- When cleaning the fish, besides washing with vinegar, it’s essential to remove the scales as well as possible. However, be gentle throughout the whole process to avoid disintegrating the fish.
- Tuyo have a strong odor which could linger in your kitchen for hours. You should do the cooking outside, especially the frying/toasting process.
- If you like your tuyo extra spicy, you can add more red pepper flakes or include fresh chili.
- The Tuyo dish gets its unique, deep flavor from infusing the oil for a significant amount of time (a minimum of 30 minutes). Don’t rush this step; the longer you infuse, the better it’ll taste.
- Tuyo is best when paired with hot, garlicky rice or eaten with spiced vinegar on the side.
What to serve with
Enjoying Tuyo is not just about the fish itself, but also about what accompanies it. A well-balanced, flavorful spread can elevate your fish experience to new heights.
- Garlic Fried Rice: Garlic fried rice, also known as “Sinangag,” is the classic partner for fish in the Philippines. The combination of the savory and crunchy Tuyo, with the garlicky, slight sweetness of fried rice is truly irresistible. To make Sinangag, fry your day-old rice in oil, sautéed garlic, and a dash of salt.
- Atchara: Atchara or Filipino pickled green papaya is an excellent tangy and sweet accompaniment that perfectly offsets the saltiness of Tuyo. Its crisp texture also provides an excellent contrast.
- Salted Egg: Salted duck eggs or “itlog na maalat” can add a unique layer of savory taste that makes a harmonious combo with Tuyo. Slice them and serve alongside.
- Tomatoes: Freshly sliced tomatoes can introduce a refreshing, slightly tangy element and create a nice balance with the strong flavors of the Tuyo fish.
- Vinegar Dip: A mix of vinegar, thinly sliced onions, chopped garlic, and chilies makes for a perfect dip. This spiced vinegar, or “Sukang Maanghang,” provides a robust flavor contrast and livens up your Tuyo eating experience.
- Fried or Scrambled Eggs: Whether you prefer them fried or scrambled, eggs are a wonderful addition to the Tuyo dish. They provide a smooth, creamy element that pairs well with the saltiness and crunchiness of the Tuyo.
- Sauteed Vegetables: A side of sautéed vegetables, such as okra, eggplant, ampalaya (bitter gourd), or kangkong (water spinach), completes the meal beautifully and adds a healthy, colorful touch to your plate.
FAQ
Is Tuyo Fish healthy?
Tuyo fish is rich in protein, which is essential for various bodily functions. However, due to its high sodium content, it should be consumed in moderation, especially by those watching their salt intake.
How can I reduce the strong smell when cooking Tuyo Fish?
The pungent smell is a characteristic of Tuyo Fish. However, you can mitigate it by cooking in a well-ventilated area or even cooking outdoors if possible. Additionally, you can place a bowl of vinegar near your stove as it helps neutralize the odor.
How long can Tuyo Fish be stored?
If stored properly in an airtight container and refrigerated, cooked Tuyo Fish can last for a couple of weeks. Uncooked dried Tuyo can last for months when stored in a cool, dry place.
Can I use different types of fish for this recipe?
Traditionally, herring is used in the Tuyo recipe. However, you can experiment with other types of small fish. Due to differing flavor profiles, the taste may vary depending on the fish type.
Final Thoughts
Remember, the voyage doesn’t stop here. The beauty about home cooking and the realm of flavors is its boundless expanse. You can continue exploring, innovating, and doing remixes of the Tuyo fish recipe. You might prefer a more fiery kick to your Tuyo or adding a different type of dried fish. The kitchen is your experimental lab, and you’re the maestro orchestrating the melody of flavors.
More Fish Recipes:
Ingredients
- 1/2 kg tuyo (dried herring)
- 1 head garlic, minced
- 1 cup oil (vegetable or olive oil per your preference)
- 1 teaspoon red pepper flakes (optional)
- Vinegar, for washing
- Hot rice, to serve
Instructions
- Cleanse: Rinse the tuyo fish with vinegar.
- Toast: Heat a pan and toast the tuyo without adding any oil until they turn slightly brown.
- Garlic Time: In the same pan, cook the minced garlic with a portion of the oil until brown.
- Infuse: Add the rest of the oil, red pepper flakes, and toasted tuyo. Let them sit on low heat to allow the infusion of flavors.
- Rest: Allow the tuyo fish to cool before storing it in a well-sealed container for future use or eating it steaming hot over rice.
