Tuyo is a salted dried fish common here in the Philippines. It is usually fried and paired with fried rice and a dipping sauce of vinegar with bird’s eye chili (siling labuyo). I consider this a comfort food, specially during rainy days.
Today, you can not only find Tuyo in the market wrapped in old newspaper. You can find it in a bottle swimming in a pool of olive oil or what is now known as Gourmet Tuyo. The Tuyo is placed in a jar and then filled with olive oil, making the traditional Tuyo to a lot new level and what I can say a “Sosyal” approach.
1 1/2 cups Water
2 Tablespoon Red Wine Vinegar
2 Tablespoon Balsamic Vinegar
1/4 kilo Tuyo, removed head and tail
4 Tablespoon Red Wine Vinegar
2 cloves Garlic, slivered
6 pieces Black Olives, halved
1. In a pan, add water, 2 tablespoon red wine vinegar and balsamic vinegar, and tuyo. Simmer for 10 minutes or until the scale of the tuyo can be easily removed.
2. Removed the scale and some excess bone of the fish. The wash to totally removed the scales.
3. Flaked the tuyo or you can just simply removed the bones. Add 4 tablespoon red wine vinegar and marinate for 40 minutes.
4. Drain to remove excess liquid.
5. Arrange the flaked tuyo, garlic and olives in a jar. Fill the jar with olive oil until all of the flakes are covered. Refrigerate for at least 3 days.
Well, this post will not have the “HOW DOES IT TASTE?” part since I have to taste it on Wednesday. More Gourmet Tuyo based recipes on the following days.