Filipinos love dried fish. We add it to some dishes like Mongo, fried rice etc. to give the dish a distinct taste. This food may not be appetizing to some foreigners because of its pungent scent. But to us Filipinos, the smell of a fried or char grill dried fish is heaven. It could be because at a very young age, we start eating it. Rich or poor families eat this kind food. It is very appetizing. Today, I am sharing Dried Fish with Tomatoes or Kinamatisang Buwad/ Bulad in Bisaya.
If you are not a fan of dried fish, you can still eat the tomatoes. The saltiness of the fish gives the tomatoes an appetizing taste.
Watch my cooking tutorial below.
Dried Fish with Tomatoes (Kinamatisang Buwad)
- 4 pieces Dried Fish (2 piece for big ones)
- 3 Medium Tomatoes
- 1/2 cup oil (for frying)
- 1 tablespoon chopped spring onions (for garnish)
|Fry dried fish until golden brown.|
|using the same oil, saute tomatoes until it becomes soft.|
|Press tomatoes to release the juice.|
|After 1-2 mins, add the fried dried fish and coat it with the tomato mixture. Add 2-3 tbsp oil, if necessary. Optional: give it some Oomph! by adding bird's eye chilies (siling kulikot)|
|Continue frying for 1-2 mins then transfer to a clean plate.|
|Best serve with hot rice with spicy vinegar at the side :)|
Share it with family and friends