📝 About This Recipe
Tuyo is a beloved Filipino staple consisting of small herrings that are salted and sun-dried to a concentrated, savory perfection. When fried, the skin turns shatteringly crisp while the flesh offers an intense umami punch that defines the traditional 'Almusal' (breakfast) experience. It is a humble yet iconic dish that evokes nostalgia, perfectly balancing salty notes with the sweet and sour accompaniments of a tropical morning.
🥗 Ingredients
Main Ingredients
- 12-15 pieces Dried Salted Herring (Tuyo) (high quality, scales intact, medium-sized)
- 1/2 cup Vegetable Oil (for shallow frying; coconut oil also works well)
Spiced Vinegar Dipping Sauce (Sawsawan)
- 1/2 cup Cane Vinegar (Silver Swan or Datu Puti brand recommended)
- 3 cloves Garlic (crushed and minced)
- 2-3 pieces Bird's Eye Chili (Siling Labuyo) (sliced; adjust for heat preference)
- 1/2 teaspoon Black Peppercorns (whole or coarsely cracked)
- 1/4 teaspoon Sugar (to balance the acidity)
Traditional Accompaniments
- 4 cups Garlic Fried Rice (Sinangag) (made from day-old white rice)
- 2 pieces Roma Tomatoes (sliced into wedges)
- 2 pieces Salted Red Egg (Itlog na Maalat) (halved)
- 1/2 piece Fresh Cucumber (sliced into rounds)
👨🍳 Instructions
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1
Begin by preparing the dipping sauce: In a small bowl, combine the cane vinegar, minced garlic, sliced chilies, peppercorns, and sugar. Stir well and set aside to let the flavors infuse while you cook the fish.
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2
Inspect the dried tuyo. Use a paper towel to gently pat them dry and remove any excess salt crystals or loose scales from the surface.
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3
Place a wide frying pan or skillet over medium heat and pour in the vegetable oil. Allow the oil to shimmer, but do not let it reach smoking point.
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4
Carefully place the tuyo in the hot oil one by one. Do not overcrowd the pan; cook in two batches if necessary to ensure the fish remains crispy.
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5
Fry the first side for about 2-3 minutes. You will notice the skin turning a light golden brown and the aroma becoming quite pungent and savory.
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6
Gently flip the fish using tongs or a spatula. Fry the other side for another 2 minutes until the entire fish is crisp and the tail is brittle.
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7
If you prefer an extra-crispy texture (where the bones can be eaten), lower the heat slightly and fry for an additional minute per side.
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8
Once cooked, remove the tuyo from the pan and drain on a plate lined with paper towels to remove excess oil.
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9
While the fish is draining, ensure your garlic fried rice is hot and ready. The contrast of the hot rice and the crispy fish is essential.
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10
Arrange the fried tuyo on a large serving platter alongside the sliced tomatoes, salted eggs, and cucumbers.
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11
Serve immediately while the fish is at its maximum crispness, with the spiced vinegar on the side for dipping.
💡 Chef's Tips
To reduce the strong smell while frying, you can squeeze a little calamansi or lemon juice into the oil before adding the fish. If the tuyo is excessively salty, soak them in lukewarm water for 5 minutes then pat thoroughly dry before frying. For a gourmet twist, you can flake the fried tuyo meat and toss it into pasta with olive oil and garlic. Store uncooked tuyo in an airtight container in a cool, dry place or the refrigerator to maintain freshness. Avoid high heat; frying too fast will burn the skin while leaving the inside chewy rather than crispy.
🍽️ Serving Suggestions
Pair with a hot cup of Kapeng Barako (strong Filipino black coffee) for the ultimate breakfast. Serve with a side of Champorado (sweet chocolate rice porridge) for a classic sweet-and-salty combination. Add a side of pickled papaya (Atchara) to provide a refreshing crunch and acidity. Enjoy with a side of fresh mangoes to balance the saltiness with tropical sweetness.