Tuyo or dried fish is a common breakfast fare among Filipino families. It is an acquired taste and although considered a diet staple in our culture, not all Pinoys enjoy its taste. In fact I used to have a Pinoy friend who won’t even touch, much less, eat tuyo.
We usually have it fried, served along with fried eggs and fried rice. I know, reading the word fried thrice in the last sentence gives you an idea of my cholesterol level already. But don’t worry, it is not something we would have on a daily basis. But you already get an idea of the love affair we Pinoys have with our tuyo. Tuyo in spiced oil is an upgrade which I’m excited to try. Husby and auntie gave it a thumbs up so I’m surely making another batch asap.
For my version, I used almost all the dried spices I have in stock such as parsley, basil, paprika, cayenne pepper, black pepper, chili flakes and bay leaves. I thought I’m going to fashion my gourmet tuyu after Spanish sardines in can which I am really fond of. I also saw some versions with olives in them but I opted not to add those. Instead, I am adding sweet pickle relish and vinegar to mine to render it a slightly sweet and tangy dimension.
8-10 pcs dried herring
1 cup olive oil
2 tbsp vinegar
Vegetable oil for frying
1 tsp dried basil
1 tsp dried parsley
Half tsp cayenne pepper
Half tsp paprika
1 tsp chilli flakes
Carrot florets for garnishing
Fry 8-10 pcs of dried herring on vegetable oil and set aside to cool.
Once cooled, remove heads, remaining innards and scales of the fish. I also trimmed the tails to make the pieces fit in the jar. I wanted the fish to be jarred whole instead of flaked because they seem to look better that way. Arrange fish in the jar along with all the dry ingredients.
In a pan, pour a cup of olive oil. Allow it to come to low simmer, it might take 3-5 minutes on medium heat to achieve this. Remove from heat and pour unto glass jar. Add 2 tbsp vinegar and 1 tbsp pickle relish. Allow to cool before covering.
4. Store in cool place for at least a day before serving.