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Tortang Dulong Recipe
Tortang Dulong
by Chef Soc Inonog

Given a big gusto for fish delicacies, the natives of Nueva Vizcaya enjoy having the tortang dulong or the silverfish omelet. It is favored by many because it requires only a few ingredients as well as simple cooking procedures.

Making fish patties becomes extra easy when using these tiny fish. With dulong, you skip the tedious process of flaking fish meat. The tortang dulong goes along with tomato ketchup very well and does not need salt because of the natural saltiness of the fish.

kusina ingredients 
  • 1 cup Dulong, washed and drained well(8 oz)
  • 2 cloves garlic, chopped fine
  • ½ inch Ginger, chopped fine
  • 6 pcs eggs, beaten
  • 1 pc onion, small, chopped
  • 1 pc tomato, chopped
  • 1 pc potato, grated
  • ¼ green bell pepper, diced
  • ¼ red bell pepper, diced
  • 1 tsp chicken base (sysco)
  • 5 tbsp vegetable oil
kusina instructions
1. In a sauté pan, pour 3 tbsp oil. Add garlic and Ginger, sauté for 2 minutes

2. Add onion and sauté until translucent. Add tomato and cook for 3  minutes

3. Add bell peppers and cook for 3 minutes.

4. In a mixing bowl, place the chicken base and eggs. Beat well with a whisk. Add sauteed items in the egg mixture. Add the Dulong, mix slightly.

5. In a frying pan, pour 1/2 cup of the Dulong mixture and fry 2 minutes on each side.

6. Continue the process until all the mixture has been cooked.



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