Dried fish has been part of Filipino cuisine and a guaranteed all-time favorite despite of its smell when you start frying it. It comes in different sizes and prices. Thus, the only way to preserve a fish or maybe other seafood of the same kind is to let it dry and add some salt in it.
Moreover, it has been an ideal breakfast partner of tomatoes, vinegar, fried or steamed rice and eggs plus coffee with milk on a cold morning.
While English have bacon for breakfast, we have ours which we call, *tuyo, daing, dilis etc.
There was one time that I have tasted anchovies in a different way and had a thought of writing it down. It was not the crispy version but sautéed in tomatoes instead which was made by my colleague’s nanny who came from the province.
Since I don’t get to see him I have experimented and made it using my taste buds ideal taste.
Try it if you must…
1 pack of dried silver fish (dulong) or anchovies (dilis)
1 medium-sized onion, chopped
3 cloves of garlic, minced
3 small tomatoes, minced
Basil leaves, chopped
1 teaspoon of vinegar
1 green long chili, thinly sliced (optional)
- Heat pan and put the anchovies or dried silver fish in it. Toast it in low heat.
- Once golden brown, add a little olive oil until the fish becomes shiny.
- Add garlic, onion and tomatoes. Sauté for 2 minutes.
- Add basil, sprinkle with ground pepper and sugar (neutralizer), vinegar and chili if you would prefer it hot.
- After 3 minutes, turn off the heat and it’s done!
Why I called it sosi? Because of the basil which is just honestly, a left-over in the fridge.
*sosi [saw-see] referred to “feeling rich” which is not found in Cambridge dictionary but on the streets.