Recipes | Tortang Dulong (Silver fish Omelet) With Korean Seasoning

Tortang Dulong

Dulong (also called silver fish, probably due to its silvery color), is a staple dish in my hometown (Bauan, Batangas). It is a tiny fish that resembles that of dilis (anchovy; dulong is around 8-10 times smaller, though) and is usually prepared as torta (omelet) or paksiw (fish cooked in vinegar, onion and garlic). Last weekend, while grocery shopping, I chanced upon these teeny weeny silvery fish (dulong) so I decided that I'll have it for lunch the next day.

Korean Seasoning

Aside from a small variation (I added Korean seasoning, sort of like our ginisa mix), this recipe is most likely the same as the usual tortang dulong you'll find in the www. The added twist (Korean seasoning, photo above) made this dish more flavorful and somehow different, not your usual silver fish omelet. Here's the recipe:


250 grams dulong, clean and drained
1 onion, chopped
3 cloves of garlic, minced
small ginger (around 1/4 tsp), minced
3 eggs, beaten
Korean spices to taste
cooking oil, for frying 


1) Sauté onion, garlic and ginger.
2) In a bowl, combine all the ingredients including the sautéed onion, garlic and ginger. Mix well.
3) Heat the frying pan and add the cooking oil.
4) Pour in half a cup of the mixture and fry until golden brown, around 3 to 5 minutes.

That's it, tortang dulong is ready to eat. Serve with ketchup or chili-mansi dip together with warm rice and soupy vegetable (bulanglang or dinengdeng). Then eat Pinoy-style - using bare (washed) hands. Yum!!! 😋😋😋

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