I made the mistake of buying spicy tuyo instead of spicy bangus… and while I enjoy eating tuyo, I rather hate the smell it gave out as it is being cooked. I realized, however, that the bottled variety offered the solution – it was good straight out of the bottle!
My other problem though, is how to finish the whole bottle, since it appears that I am the only one in our household who like tuyo!
This morning i found out that it it a good addition to flavor garlic fried rice.
The way I make garlic fried rice has no specific recipe. I just use several cloves of fresh garlic, whatever leftover rice still sits in the rice cooker, and salt! For tuyo fried rice, just add the tuyo, mash it a bit and use less salt, that’s it.
So basically i smashed about 4 cloves of garlic and chopped them roughly. The garlic gets thrown into a hot wok followed by 2 to 3 pieces of tuyo (herring in English). Mash the tuyo ad break into pieces. Then, before the whole house permeates with its smell, the day old rice is thrown in (if I had to be specific, I’d say about 3 cups or so). Cook until the rice is heated through. Season with sea salt, as desired. I go by instinct and throw in a large pinch each time and taste it until It tastes okay to me. Cook a little more until any solid pieces or flakes “melt” into the rice. Err on the side of caution since the tuyo is rather salty already.
In my case I had it for breakfast with a fried egg and some ham. Yummmm!