Cherry Tomato-Salted Dried Fish Salad

25 Sep 2014

Filipino Dried Fish “Bulad or Toyo” gone gourmet! Why not? Filipino dried fish may stink just like Italian’s anchovies and French’s famous old-aged cheeses. All we need is the chef in us to turn a dish into one unforgettable gourmet finish.

Summary

Yield	Servings
Prep time	10 minutes
Cooking time
Total time	10 minutes

Description

When you are in the Philippines, the smell of Bulad is famous in our breakfast tables. So when you smell something in the air unpleasant and then goes away, your neighbor or Filipino family must be cooking their “stinky bacon”. If you were accustomed to this food, then welcome to the club! You would be craving for Bulad as much as we do!

If Bulad really repels you, then get some bacon, crisp it up and replace Bulad for this recipe.

Ingredients

1 c

cherry tomatoes, sliced in halve

1⁄4 c

red onions, diced

2 T

fresh cilantro leaves, chopped

tiny dried fish (choose the less salty ones)

1⁄4 c

cooking oil for frying

Instructions

If you could find tiny dried fish that is less salty, then by all means grab it! Most tiny dried fish have edible bones you would not know they exist at all.

Heat oil over medium heat in a heavy skillet. When hot but not smoking, fry in dried fish until crisp. You can fry it until lightly browned; all depends on how cooked you want it to be.

Place cooked fish over oil-absorbing paper on a plate. Allow to cool down, and then mix with the rest of the vegetable ingredients. You don’t need to season this dish, as the salted fish is enough to season the veggies.

Best served with garlic rice.

Why cherry tomatoes? Because they are crispier than any other larger tomatoes. Its stronger taste is a plus for this recipe.

Enjoy!