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Tortang Dulong (Filipino Silverfish Omelette)

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
17 mins
Servings: 6 portions
Calories: 165 kcal
Course: Main Course , Breakfast
Cuisine: Filipino

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

    Cup of Yum
  1. Set your stove to medium heat (190°C/375°F) and gather all your ingredients and equipment on the counter.
  2. 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.
  3. Break two room-temperature eggs into a medium mixing bowl and beat them lightly until yolks and whites combine.
  4. Add one tablespoon of flour and two teaspoons of cornstarch to your beaten eggs. Whisk until smooth with no lumps.
  5. 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.
  6. Let this mixture rest for 5 minutes - this helps the flour work better with the eggs.
  7. Heat two tablespoons of oil in your non-stick pan. You'll know it's ready when the oil shimmers but isn't smoking.
  8. 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.
  9. Cook for 3-4 minutes until the bottom turns golden brown and edges become crispy.
  10. Flip each piece carefully using a wide spatula. Cook another 2-3 minutes until both sides are golden brown.
  11. Place your cooked torta on a paper-towel-lined plate to remove extra oil.
  12. Serve immediately while hot with steaming white rice and your choice of dipping sauce - either spiced vinegar or sweet chili sauce.
  13. Note: For the best results, use fresh oil for each new batch, and wipe your pan clean between batches if needed.
  14. 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

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

% 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.