Ingredients with Measurements:
- 1 lb. dried fish (tuyo)
- 1 cup vinegar
- 1/2 cup water
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 4 cloves garlic, minced
- 1/4 tsp. ground black pepper
- 2 tbsp. vegetable oil
- 3 medium-sized tomatoes, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Frying pan
- Mixing bowl
- Chopping board
- Knife
Step-by-step instructions:
1. In a mixing bowl, combine vinegar, water, soy sauce, brown sugar, minced garlic, and ground black pepper. Mix well.
2. Add the dried fish (tuyo) to the mixture and marinate for at least 30 minutes.
3. In a frying pan, heat the vegetable oil over medium heat.
4. Fry the marinated dried fish until crispy and golden brown. Set aside.
5. In the same pan, sauté the diced tomatoes, onion, and minced garlic until soft and fragrant.
6. Season with salt and pepper to taste.
7. Serve the fried dried fish with the tomato-garlic relish on the side.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Frying pan over medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- White vinegar can be used instead of apple cider vinegar.
- Brown sugar can be substituted with white sugar or honey.
- Any type of dried fish can be used instead of tuyo.
Variations:
- Add chili flakes or chopped chili peppers for a spicy kick.
- Use calamansi juice instead of vinegar for a tangier flavor.
- Top with sliced onions and chopped cilantro for added freshness.
Tips and tricks:
- Soak the dried fish in water for a few minutes before marinating to remove excess salt.
- Use a non-stick pan to prevent the dried fish from sticking to the bottom.
- Serve with steamed rice and a side of sliced cucumber or atchara (pickled papaya).
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on a frying pan over low heat until heated through.
Presentation ideas:
- Serve on a bed of lettuce leaves for added color and texture.
- Garnish with chopped scallions or parsley.
Pairings:
- Serve with a cold glass of soda or beer.
Suggested side dishes:
- Steamed rice
- Atchara (pickled papaya)
- Sliced cucumber
Troubleshooting advice:
- If the dried fish is too salty, soak it in water for a few minutes before marinating.
Food safety advice:
- Make sure to cook the dried fish thoroughly to prevent any foodborne illnesses.
Food history:
- Daing na tuyo is a popular Filipino breakfast dish made from dried fish that has been marinated in vinegar, garlic, and spices.
Flavor profiles:
- Salty, tangy, and savory
Serving suggestions:
- Serve hot with steamed rice and a side of tomato-garlic relish.
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Region: Philippine