There are many ways to cook dulong / silverfish. In case you don’t know yet, it’s a very tiny fish, barely an inch, and quite transparent in appearance.
Some people cook them by wrapping them in mango leaves or banana leaves either in a paksiw style (souring taste cook in vinegar/lemon) or steam it. Some people will do kinilaw style (ceviche) or some will dry it under the sun and fry it until crispy, some will cook it in a fish cake style or omelet.
I cooked my dulong fish in an omelet style. Formed like patties or pancake shapes in a savory, tasty, delicious, and savory dish. It takes me more extra rice. Can also be served for breakfast, lunch, and dinner.
Table of Contents
Ingredients:
- 300 g dulong fish (silverfish)
- 1/2 cup of cooking oil
- 3-4 gloves of minced garlic
- 1 medium onion minced
- 4 eggs
- 1 stalk of spring onion chopped
- Sweet chili sauce, dipping purpose
- 1 tbsp flour
- 1 tbsp corn starch
- Salt and pepper
- 1 tbs Shaoxing wine (Chinese wine, optional)
Cooking Procedures:
Soak dulong fish with Shaoxing wine and water for about 2-5 minutes to remove the fishy smell. Rinse in running water and drain.
In a bowl mix dulong fish, garlic, onion, spring onion, flour, corn starch, and eggs. Season with salt and pepper.
Heat cooking oil in a frying pan. Turn the heat to a medium and scoop out some of the dulong mixtures. Cover it with the lid for a minute. Take off the lid, continue to pan-fry, and flip until its browned and crusty. Continue the process until all the mixture finished.
Best serve while still hot with steam rice and dip in a sweet chili sauce.
Cooking Preparation Tips
For dipping, as your choice. Can also dip in tomato ketchup, soy sauce with lemon, chili sauce, fish sauce, or vinegar with garlic.
Make sure that the pan is not too hot or you’ll end up burning the mixture. The heat should just be the right temp – medium or keep an eye on that and adjust the fire temperature if needed.
Tortang Dulong (Silverfish Omelet)
Ingredients
- 300 g dulong fish (silverfish)
- 1/2 cup cooking oil
- 3-4 cloves minced garlic
- 1 pc medium onion, minced
- 4 pcs eggs
- 1 stalk spring onion, chopped
- 2 tbsp sweet chili sauce
- 1 tbsp flour
- 1 tbsp corn starch
- 1 pinch salt and pepper
- 1 tbsp Shaoxing wine (Chinese wine, optional)
Instructions
- Soak dulong fish with Shaoxing wine and water for about 2-5 minutes to remove the fishy smell. Rinse in running water and drain.
- In a bowl mix dulong fish, garlic, onion, spring onion, flour, corn starch, and eggs. Season with salt and pepper.
- Heat cooking oil in a frying pan. Turn the heat to a medium and scoop out some of the dulong mixtures. Cover it with the lid for a minute. Take off the lid, continue to pan-fry, and flip until it's browned and crusty. Continue the process until all the mixture is finished.
- Best served while still hot with steamed rice and dip in a sweet chili sauce.
Notes
