Spicy Gourmet Tuyo in Oil
An appetizing Filipino fish delicacy. This gourmet “tuyo” is made from dried herrings soaked in olive oil with spices. In it’s ordinary form, dried herring is usually fried and serve in breakfast with fried rice, chopped tomatoes and fried scrambled eggs.
But you can make a gourmet breakfast by serving this spicy tuyo in a mixture of corn oil and olive oil. And with the regard to preparing the dried hearing, some prefer the head of the fish intact. Since it is the tastiest part of the tuyo when it is crispy fried.
- ½ kilo tuyo (dried herring)
- ½ cup corn oil
- ½ cup olive oil
- 2 heads garlic, crushed
- 1 tablespoon labuyo, chopped (red hot chili peppers)
- ½ cup vinegar
- 1 teaspoon paprika
- Remove head, tail and soft parts of the tuyo. Fry in a little cooking oil and remove scales.
- Arrange in a large bottle or covered dish.
- In a casserole, heat corn oil and olive oil. Fry garlic until golden, add labuyo and vinegar.
- Bring to a boil and add paprika. Pour over tuyo, cool and store in the refrigerator.
- Serve after a few days to allow flavors to blend.
- When ready to serve, heat over low fire and sprinkle with toasted garlic.