Gourmet Tuyo

I have been browsing the net and reading and reading and reading when I realized that I haven't had a post since yesterday (yeah, I told myself I'll post everyday, if I can). I thought of what to post and checked my little notebook for notes and found this recipe I did just a couple of days ago to which I promised myself I will share it with you.

This recipe came about because of this shiny and good looking tuyo (salted dried fish) I bought in SM (a popular mall in the Philippines).  According to many, buy tuyo that are shiny and scales are intact for these are the ones which are not too salty.  Unfortunately, this tip is not universal for this thing I bought was what I don't like it to be - salty.  So instead of putting it to waste, I thought of doing something to it, to lessen the saltiness of the fish.  This is actually in honor and thanks to Nella's mother in Batangas, she told us how she preserves her tuyo and I called it...

Gourmet Tuyo

Fry the fish (half cook) and drain excess oil. This process is done so scales and fish bones be removed easily.

Using spoon and fork (or your fingers) remove scales and bones of the fish. Careful not to break the fish meat into shreds. This step is quite tiring though for my movements are controlled, or maybe it's just me, I was afraid that I will ruin the meat :)

Lovely, aren't they?

In a pan, heat about 1/2 cup olive oil and add 3 gloves of roughly chopped garlic.  Saute until garlic are almost brown.  Do this in low heat.

Add tuyo meat.  DO NOT STIR for this may break the fish into tiny bits.

Still in low heat, fry for about 3-5 minutes or until fish is crispy.

Store in bottle including oil.  Can be stored in room temperature for about a week.

Was I successful in lessening the saltiness of it? Yes, though not much, but better than before.

This could also be made as gift. Make some today!