Tortang Dulong (Filipino Silverfish Omelette)
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
17 mins
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Servings
6 portions
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Calories
165 kcal
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Course
Main Course, Breakfast
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Cuisine
Filipino
Tortang Dulong (Filipino Silverfish Omelette)
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A treasured Filipino breakfast dish, Tortang Dulong (tor-TANG doo-LONG) transforms humble silverfish into a luxurious, protein-rich omelette that perfectly pairs with steaming white rice. This heritage recipe brings together the delicate flavor of dulong (silverfish) with golden eggs and a crispy exterior that will transport you straight to a Filipino kitchen.
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Ingredients
- 250 g dulong/silverfish washed and drained
- 2 large eggs itlog, lightly beaten
- 1 tablespoon all-purpose flour harina
- 2 teaspoons cornstarch gawgaw
- salt asin to taste
- freshly ground black pepper paminta to taste
- cooking oil mantika for frying
Instructions
- Set your stove to medium heat (190°C/375°F) and gather all your ingredients and equipment on the counter.
- Wash the dulong (silverfish) in cold water using a fine-mesh strainer. Drain well and pat dry with paper towels. This removes excess moisture and helps achieve crispy edges.
- Break two room-temperature eggs into a medium mixing bowl and beat them lightly until yolks and whites combine.
- Add one tablespoon of flour and two teaspoons of cornstarch to your beaten eggs. Whisk until smooth with no lumps.
- Gently fold your dried dulong into the egg mixture. Be gentle to avoid breaking the delicate fish. Season with salt and black pepper to taste.
- Let this mixture rest for 5 minutes - this helps the flour work better with the eggs.
- Heat two tablespoons of oil in your non-stick pan. You'll know it's ready when the oil shimmers but isn't smoking.
- Using a ⅓ cup measure, carefully pour portions of your mixture into the hot pan. Keep about 2 inches space between each portion if cooking multiple pieces.
- Cook for 3-4 minutes until the bottom turns golden brown and edges become crispy.
- Flip each piece carefully using a wide spatula. Cook another 2-3 minutes until both sides are golden brown.
- Place your cooked torta on a paper-towel-lined plate to remove extra oil.
- Serve immediately while hot with steaming white rice and your choice of dipping sauce - either spiced vinegar or sweet chili sauce.
- Note: For the best results, use fresh oil for each new batch, and wipe your pan clean between batches if needed.
- The perfect Tortang Dulong should be golden brown outside, moist inside, with crispy lacy edges and easily cut with a fork.
Notes
- Pat the silverfish very dry to achieve maximum crispiness
- Don't overcrowd the pan - cook in batches if needed
- Use fresh eggs at room temperature for better binding
- Let the mixture rest for 5 minutes before cooking to allow the flour to hydrate
Nutrition Information
Show Details
Calories
165kcal
(8%)
Carbohydrates
4g
(1%)
Protein
12g
(24%)
Fat
11g
(17%)
Saturated Fat
0.002g
(0%)
Polyunsaturated Fat
0.01g
Monounsaturated Fat
0.002g
Sodium
0.1mg
(0%)
Potassium
1mg
(0%)
Fiber
0.04g
(0%)
Sugar
0.003g
(0%)
Calcium
0.2mg
(0%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6portions
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 4g | 1% |
| Protein | 12g | 24% |
| Fat | 11g | 17% |
| Saturated Fat | 0.002g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.002g | 0% |
| Sodium | 0.1mg | 0% |
| Potassium | 1mg | 0% |
| Fiber | 0.04g | 0% |
| Sugar | 0.003g | 0% |
| Calcium | 0.2mg | 0% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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