How to prepare Tuyosilog
Prepare the tuyo
Gently wipe the tuyo with a clean paper towel to remove any loose salt or scales. Keep the fish whole and handle carefully so they do not break.
Heat the oil
Pour enough oil into a frying pan for shallow-frying. Heat over medium-low heat until the oil is hot but not smoking.
Fry the tuyo
Add the fish carefully in a single layer. Fry for 1–2 minutes per side, or until crisp and lightly browned. Cover the pan with a splatter screen if available.
Drain well
Transfer the fried tuyo to a plate lined with paper towels. Let the excess oil drain while you prepare the rest of the meal.
Add calamansi
Squeeze a little calamansi or lemon over the tuyo just before serving to balance its rich, salty flavor.
Make the sinangag
Heat 2 tablespoons of oil in a wide pan. Cook the chopped garlic over medium-low heat until lightly golden. Add the cold rice, break apart any clumps, and stir-fry for 4–5 minutes. Season with salt.
Fry the eggs
Heat a little oil in a clean pan. Fry the eggs until the edges are crisp while keeping the yolks soft, or cook them to your preferred doneness.
Mix the dipping sauce
Combine the vinegar, minced garlic, chili, sugar, salt, and black pepper. Stir until the sugar dissolves, then let the flavors blend for a few minutes.
Assemble and serve
Divide the garlic rice among four plates. Add two or three pieces of crispy tuyo, one fried egg, and sliced tomatoes to each plate. Serve immediately with the vinegar dipping sauce and calamansi.