Tuyo is a type of sun dried fish. This is best eaten with spicy vinegar dip and rice. Tuyo is usually consumed for breakfast in the Philippines, although this dried fish can also be eaten for lunch or dinner.
A recipe on how to cook tuyo is not really necessary. Most of us would know that the traditional way of cooking tuyo is to pan fry it quickly until the texture of tuyo turns a bit crisp. This process releases an odor (which I think is delectable) that only tuyo lovers appreciate. If you are in the Philippines, I think that it is all right to cook tuyo this way because the neighbors won’t mind the smell anyway. However, its quite different here in Chicago (or at least from my neighborhood). I must admit that frying tuyo releases a fishy smell that might upset the neighbors. As a precaution, I bake tuyo (and turn on my exhaust fan) to reduce the smell.
The simple tuyo recipe below shows how I do it. Do you have your own way of cooking tuyo? How do you do it?
Tuyo with Rice and Tomato
Ingredients
- 10 pieces tuyo (salted dried fish)
- 3 cups cooked white rice
- 3 plum tomatoes, wedged
- Cooking oil spray
- 1/2 cup spiced vinegar (sinamak)
Cooking Procedure
- Preheat oven to 400F.
- Arrange the tuyo fish in an aluminum foil sheet. Spray both sides of the fish with cooking oil. Secure the fish inside the sheet by covering with another aluminum sheet and secure the sides.
- Open your vent (this is important). Bake for 6 to 10 minutes.
- Remove the fish from the sealed sheet and arrange in individual plates with a cup of white rice and wedged tomato.
- Serve with spiced vinegar.
- Share and enjoy!
Number of servings (yield): 3
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