Recipes

Bottled Tuyo: Make the Easiest Thing That You Can Call Gourmet

April 5, 2016

Dried fish has seen a facelift in recent years. What was once flopping around in loose plastic bags has been transplanted to fancy mason jars holding herbs and olive oil. Infused with different aromatics and spices, the common tuyo has become more than that deep fried sodium rush we all long for in the morning. It’s a new way to enjoy a traditional dish but, like all facelifts, it comes at a price, one that depends on who’s doing the procedure. The Belos of the gourmet tuyo world can get a bit pricey—which is why we’re offering a cheaper alternative to gourmet tuyo, a facelift you can do on your own. If those doctors can operate with medical licenses, then we don’t see why you can’t bottle your own tuyo.

CI_Tuyo

Bottled Tuyo

Yield: 11/2 cups, estimated
Time: 40 minutes (10 min cooking/30 min prep)

Ingredients

  • 25-30 pcs tuyo
  • 1 cup olive oil
  • 3 cloves garlic, lightly crushed
  • 2 pcs chili labuyo, lightly crushed
  • 1 bay leaf
  • Vegetable oil for cooking

Procedure

  1. Fry the tuyo in vegetable oil until almost all of the moisture has evaporated, about 6-8 minutes. Set aside to cool completely.
  2. Heat the oil over low heat with the garlic, bay leaf, and chili. Cook the aromatics until they become fragrant and the garlic is just slightly browned. Turn off the heat and set the oil aside.
  3. Clean the tuyo by removing the head first. Proceed to descale and remove the spines of the fish. Once you have the fillets, carefully pack them vertically into a sterilized jar.
  4. Pour over the oil mixture. Store the bottle in the refrigerator and consume within one month. Serve with rice.
Miguel Ortega SEE AUTHOR Miguel Ortega

Miguel once worked for a bank before realizing words did so much more for him than numbers ever could (because if you can't dazzle with brilliance, you sure can baffle with bullshit). He has since gone on to write regular articles for Rogue magazine and video scripts for large-scale corporations, on top of working as a communications associate.

4 comments in this post SHOW

4 responses to “Bottled Tuyo: Make the Easiest Thing That You Can Call Gourmet”

  1. llyann says:

    wow!!! interesting.. will try though i hate the smell of ‘tuyo’ while cooking it.. hehe,, will also use it as my pasta sauce!!!! yum!!!

  2. Lilian says:

    Hi,

    Thank you for posting this recipe. I love spicy tuyo for breakfast.

    Just wondering if instead of frying the tuyo, can I bake them ? I live in an apartment and am afraid the smell might offend my neighbors.

    Thanks and

    Best regards,

    Lilian

  3. Rodolfo Kintanar says:

    Good informative article Mr. Ortega. Many will know but few will follow.
    It is, in my opinion, a good way to raise funds.
    New bottles, caps & liners are available from packaging stores.
    Labels are ordered from printers.

    Rodolfo C. Kintanar in Zamboanga City, Philippines
    We sell all you need to make the product. Try us.

  4. Erika Tumbokon says:

    Check out Mang Kiko’s gourmet tuyo ♥ https://www.facebook.com/Mangkikos/

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