Gourmet Tuyo (dried Herring) in Spicy oil
User Reviews
5
Gourmet Tuyo (dried Herring) in Spicy oil
Description
This Gourmet Tuyo recipe centers on dried herring fried until the scales start to loosen, producing a partly crisp texture. The fish is then arranged in a jar after removing scales and soft parts, sometimes flaked and deboned for convenience. The preservation oil is an aromatic blend of olive or vegetable oil heated with garlic slices, red chili peppers, bay leaves, crushed peppercorns, olives, and a touch of smoked paprika powder, which softens the garlic and infuses the oil with warm, mildly spicy flavors.
Once the hot oil mixture is poured over the fried fish and cooled, the jar is refrigerated for at least three days to allow the flavors to meld and deepen. The resulting dish is intensely savory, mildly spicy, and fragrant, making it a classic accompaniment to steaming hot rice, where it adds flavor and texture.
Adding olives introduces a slightly tangy note that complements the spicy oil and pungent fish. The recipe allows adjusting spiciness by varying chili amounts or types. This preparation can serve as a flavorful condiment or side that stores well in the fridge to develop character over time.
Ingredients
- 15-20 pieces tuyo (dried herring)
- vegetable oil - for frying
- 1 cup olive oil or sunflower/corn oil
- 3 cloves garlic - cut into thin slices
- 1 Red hot chili pepper labuyo) - cut into slants or 1 teaspoon chili flakes
- 3 pieces bay leaf
- 5-10 pieces peppercorns - slightly crushed
- 10-20 pieces olives cut into circles (optional, pickled
- 1 teaspoon paprika powder
Instructions
- Cut off the heads and fry the tuyo in hot oil over high heat until the scales start to come off a bit. Place fried tuyo on a plate with a paper towel.
- Remove the scales and soft parts. Can also be flaked and de-boned. Arrange the fried tuyo in a glass jar.
- In a saucepan under medium-high heat, combine the olive/sunflower/corn oil, garlic and red chili pepper, bay leaves, peppercorns and olives. Bring to a boil and add paprika powder. Cook just until the garlic becomes tender and slightly browned.
- Pour the oil mixture into the jar of tuyo, let it cool down before storing in the refrigerator. Store for at least 3 days before serving to allow flavors to blend.
- Serve with steaming hot rice.
Notes
- Including olives adds a subtle tang that enriches the overall flavor of the dish.
- Adjust the chili quantity to increase the spiciness according to your preference.
- Using mild red chilies and lightly crushing them during cooking enhances the oil's color and aroma.
- Pickled green chili peppers may be added for a less spicy, crunchy accompaniment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 59 kcal
% Daily Value*
| Calories | 59kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 2mg | 1% |
| Sodium | 60mg | 3% |
| Potassium | 72mg | 2% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 13.8mg | 15% |
| Calcium | 15mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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