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.
How To Make Spicy Gourmet Tuyo in Oil
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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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.😊
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.
No need to remove the “tinik”?
Hi Karl,
Removing the fish bone is optional.
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!
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.
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!
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.
Hi sir what kind of vinegar do you use? have you tried apple cider vinegar?
Hi, what is the ratio of vinegar for 2kilos of tuyo? Thanks!
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.
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.
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.
Hi manny, can i use a pure olive oil instead of corn oil?
Hi Lyn, yes I think it’s alright to use pure olive oil instead of diluting it with corn oil.
Hi can i use another dried fish?
Hi Marlyn, I think you can use other kinds of dried fish.
What vinegar did you use?
Hi HD, you can use cane vinegar or white (palm) vinegar.
Pwede po gumamit ng ibang oil pamalit sa olive oil…medyo mahal po kasi ang olive oil…ano po pwedeng ipamalit
Hi Sophie, pwede po ang corn oil.
Pwede po bang di na lagyan ng vinegar? Or baka mapanis agad?
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.
Hi sir! Can I use coconut oil in combination with olive oil instead of corn oil? Will it affect the flavor? Thanks in advance!😊
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 (24°C-25°C) the oil will cloud or solidify in low temperatures. Corn oil(-11ºC) and olive oil(-41ºC) has low melting point temperature.
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!!!
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.
Hi, im not sure about the shelf life esp/ if i put carrots?
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.
Hi, can I replace corn oil with canola oil? S&R has been out of stock of corn oil lately.
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.
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 Páte with bread, for ginisang monggo, etc or even for spaghetti a la puttanesca.
Hi Jack, thanks for sharing your ideas on cooking gourmet tuyo. Thanks!
Hi! Can I use dried dilis with this recipe? Thanks!
Hi Patricia, yes I think you can also use dried dilis for this recipe.
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 😊
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.
Hello…i am interested with this tuyo gourmet but can i substitute dried pusit instead of dried fish?Thank you in advancefor yourreply.
Hi Mhel, I think you can also use dried pusit instead of dried fish.
Hi Sir…necessary po ba ung paprika sa recipe ng gourmet tuyo? Thanks po😃
Hi Rowena, I think you can omit the paprika.
With half a kilo tuyo how many bottles can you make? Thanks
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.