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You are here: Home / Fish Recipes / Spicy Gourmet Tuyo in Oil

Spicy Gourmet Tuyo in Oil

June 3, 2015 by Manny 44 Comments

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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.

Preparing and cooking bottled dried herring (tuyo) in oil is easier than making bottled sardines. All you have to do is to fry the tuyo first, then remove the head and tail and remove the scales. Some people are making this delicacy are also removing the fish bones. Then heat the corn oil and olive oil mixture then fry the garlic until the garlic turns golden brown. Then add the red chili pepper and vinegar. Bring to a boil then add paprika. Pour over fried tuyo and store in a refrigerator.

 

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4.96 from 25 votes

How To Make Spicy Gourmet Tuyo in Oil

This gourmet "tuyo" is made from dried herrings soaked in olive oil with spices.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: Filipino
Keyword: gourmet tuyo, tuyo in olive oil
Servings: 4 servings
Calories: 675kcal
Author: Manny

Equipment

  • frying pan
  • jars

Ingredients

  • 1/2 kilo tuyo dried herring
  • 1/2 cup corn oil
  • 1/2 cup olive oil
  • 2 heads garlic crushed
  • 1 tablespoon labuyo chopped (red hot chili peppers)
  • 1/2 cup vinegar
  • 1 teaspoon paprika

    Instructions

    How To Make Spicy Gourmet Tuyo in Oil:

    • 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.

    Video

     

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    Filed Under: Fish Recipes Tagged With: dried herring in olive oil, gourmet tuyo, tuyo in olive oil

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

    Previous Post: « Suam na Mais (Filipino Corn Soup)
    Next Post: Bistek na Bangus »

    Reader Interactions

    Comments

    1. Salvacion

      June 14, 2015 at 9:45 am

      TY much am learning Fil dishes with appropriate technique

      Reply
    2. Apple de belen

      August 5, 2016 at 3:50 pm

      Hi! Ive been a fan of this site. Tried so many of your dishes and always hit the spot to me and my family. I would like to ask the shelf life of gourmet tuyo after bottled? Thank you and appreciate your reply.๐Ÿ˜Š

      Reply
    3. Manny

      August 5, 2016 at 9:16 pm

      5 stars
      Hi Apple, I can’t tell how long is the shelf life of gourmet tuyo since it does not contain any preservatives. But as long as you keep it in a refrigerator it will prolong the shelf life.

      Reply
    4. Karl kairuz

      August 16, 2016 at 11:14 am

      No need to remove the “tinik”?

      Reply
    5. Manny

      August 17, 2016 at 12:24 am

      5 stars
      Hi Karl,
      Removing the fish bone is optional.

      Reply
      • Jyn

        June 22, 2019 at 12:11 am

        5 stars
        Hi! If I may ask, what’s the purpose of putting vinegar? I’ve seen a lot of recipes for gourmet tuyo and some adds vinegar, the others do not. Does it majorly affect the taste compared to the ones without it? I’m thinking it’s only added to prolong shelf life, idk…thank you!

        Reply
        • Manny

          June 23, 2019 at 12:22 am

          5 stars
          HI JYN, I think it has something to do with the taste of the bottled tuyo. Because tuyo is already preserved using salt so I think adding vinegar to prolong it’s shelf life is an overkill. Usually when tuyo is eaten, it is dipped in spiced vinegar to lessen the salty taste of the fish and to make it more appetizing.

          Reply
    6. Liz

      November 4, 2016 at 1:33 pm

      4 stars
      Hi, Manny, I brought a few bags (maybe half a kilo) of dried daing. I suspect they are young bangus from the supermarket. What I really wanted to bring home was bottled daing but thought I would save myself the overweight baggage, but now can’t find a recipe. Would you know what to do? Any tips? Thanks!

      Reply
      • Manny

        November 5, 2016 at 11:44 pm

        5 stars
        Hi Liz, sorry I’ve not seen a bottled daing before nor a recipe for it. Maybe you can use this bottled tuyo recipe and substitute the tuyo with daing.

        Reply
        • yahnee

          December 12, 2018 at 5:45 am

          Hi sir what kind of vinegar do you use? have you tried apple cider vinegar?

          Reply
    7. JR

      December 15, 2016 at 7:14 pm

      Hi, what is the ratio of vinegar for 2kilos of tuyo? Thanks!

      Reply
      • Manny

        December 15, 2016 at 7:47 pm

        5 stars
        Hi JR, as per the ingredients measurements, since in 1/2 kilo of tuyo you need 1/2 cup of vinegar, then you will multiply the amount to 4. For example, multiply 1/2 cup of vinegar to 4, you will need 2 cups of vinegar for 2 kilos of tuyo.

        Reply
    8. Jef

      December 20, 2016 at 10:28 am

      Hello, would like to try this recipe for Christmas giftsand wondering if i could use a vegetable oil instead of corn oil? Or can i mix them like half half? Appreciate the reply.

      Reply
      • Manny

        December 20, 2016 at 10:41 pm

        5 stars
        Hi Jef, yes you can use vegetable oil for making bottled tuyo. Just make sure it will not become cloudy or solidify in low temperature.

        Reply
    9. Lyn

      December 21, 2016 at 7:45 am

      Hi manny, can i use a pure olive oil instead of corn oil?

      Reply
      • Manny

        December 21, 2016 at 8:22 am

        5 stars
        Hi Lyn, yes I think it’s alright to use pure olive oil instead of diluting it with corn oil.

        Reply
    10. marlyn

      January 9, 2017 at 1:45 am

      Hi can i use another dried fish?

      Reply
      • Manny

        January 9, 2017 at 2:31 am

        5 stars
        Hi Marlyn, I think you can use other kinds of dried fish.

        Reply
    11. Hd

      April 20, 2017 at 5:24 pm

      What vinegar did you use?

      Reply
      • Manny

        April 20, 2017 at 11:31 pm

        5 stars
        Hi HD, you can use cane vinegar or white (palm) vinegar.

        Reply
    12. Sophie

      May 31, 2017 at 9:55 am

      Pwede po gumamit ng ibang oil pamalit sa olive oil…medyo mahal po kasi ang olive oil…ano po pwedeng ipamalit

      Reply
      • Manny

        June 1, 2017 at 2:16 am

        5 stars
        Hi Sophie, pwede po ang corn oil.

        Reply
    13. Nicely

      November 5, 2017 at 8:34 pm

      Pwede po bang di na lagyan ng vinegar? Or baka mapanis agad?

      Reply
      • Manny

        November 5, 2017 at 8:38 pm

        5 stars
        Hi Nicely,

        I think you can omit the vinegar pero parang preservative din yata yun para hindi agad masira. At tsaka hindi yata masarap pag walang vinegar.

        Reply
    14. Maggie

      December 2, 2017 at 2:20 am

      Hi sir! Can I use coconut oil in combination with olive oil instead of corn oil? Will it affect the flavor? Thanks in advance!๐Ÿ˜Š

      Reply
      • Manny

        December 2, 2017 at 4:15 am

        5 stars
        Hi Maggie, I think there will be no problem regarding the taste if you will use coconut oil. But since coconut oil has high melting point temperature (24ยฐC-25ยฐC) the oil will cloud or solidify in low temperatures. Corn oil(-11ยบC) and olive oil(-41ยบC) has low melting point temperature.

        Reply
    15. Maureen

      December 4, 2017 at 11:30 am

      Hi! I have been a follower since I moved from the PH and started craving for traditional Pilipino food. Hope you can also come up with a recipe for tinapa in oil! Super love it!!!

      Reply
      • Manny

        December 5, 2017 at 12:38 am

        5 stars
        Hi Maureen, welcome to this recipe blog and thanks for patronizing it. I really appreciate it! Nice idea of making tinapa in oil. I do hope I can post it soon.

        Reply
    16. mhean

      December 5, 2017 at 1:11 am

      Hi, im not sure about the shelf life esp/ if i put carrots?

      Reply
      • Manny

        December 5, 2017 at 4:38 am

        5 stars
        Hi Mhean, I’m also not sure if you can put carrots if you want the shelf life to be the same as if there are no carrots.

        Reply
    17. Nina Banzon

      January 19, 2018 at 6:30 pm

      Hi, can I replace corn oil with canola oil? S&R has been out of stock of corn oil lately.

      Reply
      • Manny

        January 21, 2018 at 12:02 am

        5 stars
        Hi Nina, I think you can also use canola oil since they have similar melting point temperature, meaning, they don’t cloud in low temperatures.

        Reply
    18. Jack Aquino

      March 2, 2018 at 10:19 pm

      Hi Manny!

      I have a simple tuyo sardines in jars using a pressure cooker. Starting from 2 kilogram of Tunsoy Tuyo, simply rehydrate them for a day replacing the water every now and then. This is to lessen the saltiness. I didn’t even to cut off the heads nor taking out the scales, tails and fins.

      Next day, I pack them up in small jars with 1 tablespoon of sugar per jar, 1 bay leaf, some peppercorns and 1 or 2 labuyo peppers. I skip the pickles and carrots. I then fill the jar with corn oil up to the headspace. I pressure cooked them for an hour and that’s it.

      I eat the tuyo discarding nothing hehehe… So good as Tuyo Pรกte with bread, for ginisang monggo, etc or even for spaghetti a la puttanesca.

      Reply
      • Manny

        March 3, 2018 at 12:34 am

        5 stars
        Hi Jack, thanks for sharing your ideas on cooking gourmet tuyo. Thanks!

        Reply
    19. Patricia Chua

      April 13, 2018 at 9:32 am

      Hi! Can I use dried dilis with this recipe? Thanks!

      Reply
      • Manny

        April 13, 2018 at 11:32 pm

        5 stars
        Hi Patricia, yes I think you can also use dried dilis for this recipe.

        Reply
    20. Alex

      June 12, 2018 at 8:55 am

      5 stars
      Ive been a fan of this site po, ang dami ko na din natutunang luto dito. And sobrang thumbs up ako =).
      Ask ko lang po kasi yung iba naglalagay ng sugar, ano po ba mas masarap with or without sugar? Thanks po ๐Ÿ˜Š

      Reply
      • Manny

        June 12, 2018 at 9:05 pm

        5 stars
        Hi Alex, thanks for sharing your feedback and the kind words of course. Regarding the sugar, siguro yung iba kaya nilagyan ng sugar baka nag experiment lang sila at nagustuhan nila lasa. Siguro nga masarap din yun parang kumakain ka ng spicy sweet fried dilis yung kulay pula na nabibili sa sari-sari store.

        Reply
    21. Mhel

      November 22, 2018 at 5:43 am

      Hello…i am interested with this tuyo gourmet but can i substitute dried pusit instead of dried fish?Thank you in advancefor yourreply.

      Reply
      • Manny

        November 22, 2018 at 8:13 am

        5 stars
        Hi Mhel, I think you can also use dried pusit instead of dried fish.

        Reply
    22. Rowena

      December 28, 2018 at 6:43 am

      5 stars
      Hi Sir…necessary po ba ung paprika sa recipe ng gourmet tuyo? Thanks po๐Ÿ˜ƒ

      Reply
      • Manny

        December 28, 2018 at 7:54 am

        5 stars
        Hi Rowena, I think you can omit the paprika.

        Reply
    23. Raquel

      January 19, 2019 at 3:15 pm

      With half a kilo tuyo how many bottles can you make? Thanks

      Reply
      • Manny

        January 21, 2019 at 12:01 am

        5 stars
        Hi Raquel, can’t tell exactly how many bottles because it depends on the size of the bottle and how many pieces of tuyo you will put on each bottle.

        Reply

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