Gourmet Tuyo Recipe
4.5 stars -
based on 2 votes
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 2 Packs Dried Tuyo (dried salted fish), filleted
EVOO, enough oil to just cover the fish (about 1 1/2 cups)
As your hearts desire of all or any:
Aromatics: Garlic, whole or sliced; Shallots, thinly sliced
Herbs: Rosemary, Thyme
Spices: Dried Red Chilies
|
|
Directions: |
Directions:1. Prepare the dried fish by deboning, or filleting.
2. In a a skillet, heat the olive oil with the selected aromatics, herbs and spices.
3. Allow little oil bubbles to form and dance around the ingredients. This is the point in which the ingredients begin to infuse the oil with flavor.
4. Add in the filleted fish and then turn off the heat. The residual heat will help braise the fish.
5. When cooled, place in your favorite bottles labelled by flavor. Keep refrigerated for up to 2 weeks to preserve the oil. Otherwise, freeze for longer storage to prevent the oil from going rancid. |
|
Personal
Notes: |
Personal
Notes: Why, you ask, should I bother bottling my own tuyo when so many shops produce a breadth of flavors. It was when I discovered the olive oils used were of substandard quality. I know it's a bit of an oxymoron to try to produce a healthy tuyo but since I planned to eat it, I figured I may as well consume it in the least harmful way!
My all time favorite combination for bottled gourmet tuyo is garlic and chilies. Play with your own favorites! I am the only one who enjoys this on Sundays in Hong Kong, but this entry speaks to the shared love of this Filipino tradition, from afar, with all my siblings, mom and dad!
|
|
This recipe for Gourmet Tuyo is from