Tortang Dulong (Filipino Silverfish Omelette)
A treasured Filipino breakfast dish, Tortang Dulong (tor-TANG doo-LONG) transforms humble silverfish into a luxurious, protein-rich omelette that perfectly pairs with steaming white rice. This heritage recipe brings together the delicate flavor of dulong (silverfish) with golden eggs and a crispy exterior that will transport you straight to a Filipino kitchen.
Equipment
- Non-stick pan (kawali) Essential for achieving crispy edges without sticking
- Medium mixing bowl (mangkok) For combining ingredients thoroughly
- Measuring spoons (kutsara pansukat) For precise ingredient portions
- Spatula For flipping the omelette
- Strainer [Salaan] For draining excess water from silverfish
- Paper towels For removing excess moisture
Ingredients
- 250 g dulong/silverfish washed and drained
- 2 large eggs itlog, lightly beaten
- 1 tablespoon all-purpose flour harina
- 2 teaspoons cornstarch gawgaw
- Salt asin to taste
- Freshly ground black pepper paminta to taste
- Cooking oil mantika for frying
Instructions
- Set your stove to medium heat (190°C/375°F) and gather all your ingredients and equipment on the counter.
- Wash the dulong (silverfish) in cold water using a fine-mesh strainer. Drain well and pat dry with paper towels. This removes excess moisture and helps achieve crispy edges.
- Break two room-temperature eggs into a medium mixing bowl and beat them lightly until yolks and whites combine.
- Add one tablespoon of flour and two teaspoons of cornstarch to your beaten eggs. Whisk until smooth with no lumps.
- Gently fold your dried dulong into the egg mixture. Be gentle to avoid breaking the delicate fish. Season with salt and black pepper to taste.
- Let this mixture rest for 5 minutes - this helps the flour work better with the eggs.
- Heat two tablespoons of oil in your non-stick pan. You'll know it's ready when the oil shimmers but isn't smoking.
- Using a ⅓ cup measure, carefully pour portions of your mixture into the hot pan. Keep about 2 inches space between each portion if cooking multiple pieces.
- Cook for 3-4 minutes until the bottom turns golden brown and edges become crispy.
- Flip each piece carefully using a wide spatula. Cook another 2-3 minutes until both sides are golden brown.
- Place your cooked torta on a paper-towel-lined plate to remove extra oil.
- Serve immediately while hot with steaming white rice and your choice of dipping sauce - either spiced vinegar or sweet chili sauce.
- Note: For the best results, use fresh oil for each new batch, and wipe your pan clean between batches if needed.
- The perfect Tortang Dulong should be golden brown outside, moist inside, with crispy lacy edges and easily cut with a fork.
Tips from Lola's Kitchen
- Pat the silverfish very dry to achieve maximum crispiness
- Don't overcrowd the pan - cook in batches if needed
- Use fresh eggs at room temperature for better binding
- Let the mixture rest for 5 minutes before cooking to allow the flour to hydrate
Nutrition
Calories: 165kcalCarbohydrates: 4gProtein: 12gFat: 11gSaturated Fat: 0.002gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.002gSodium: 0.1mgPotassium: 1mgFiber: 0.04gSugar: 0.003gCalcium: 0.2mgIron: 2mg
Tried this recipe?Let us know how it was!