Tuyo with Tomato

Pan-fried salted dried fish served with fresh sliced tomato and vinegar dip. A bold, salty Filipino breakfast and ulam staple.

Estimated cost: ₱50–₱60

Prep 2 min · Total 10 min · Serves 1

Nutrition per serving: 217 kcal · 31 g protein · 5 g carbs · 8 g fat

Ingredients

• 3 pcs (75g) Tuyo (salted dried fish)
• 1 medium (120g) Tomato
• 2 tbsp, for dipping White vinegar
• 1 clove, minced, for vinegar dip Garlic

Steps

1. Arrange the tuyo in a cold dry pan.
2. Turn heat to medium and fry for 2–3 minutes per side until crisp and toasted.
3. Lower heat if the fish darkens too quickly.
4. Remove and drain briefly on paper towels.
5. Slice the tomato and serve beside the tuyo with vinegar-garlic dip.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).