Tortang Dulong with Tomato and Onion

Tortang dulong turns small fish into thin, savoury patties. Tomato and onion add moisture and flavour, but the mixture should not be watery or the torta will be hard to turn.

Ingredients for three or four servings

• 300 g cleaned dulong or another suitable small fish
• 3 eggs, beaten; 1 small tomato, seeded and finely diced
• 1 small onion, finely diced; 2 tablespoons flour if the mixture needs binding
• Salt, black pepper and neutral cooking oil
• Calamansi and sliced cucumber for serving

Method

1. Rinse and drain the fish thoroughly. Pat it dry so excess water does not thin the eggs.
2. Mix fish, eggs, tomato, onion and a little pepper. Add flour only if the mixture is too loose to form a spoonful. Season lightly.
3. Heat a thin layer of oil in a non-stick pan. Spoon in small portions and flatten them gently.
4. Cook over medium heat until the underside is set and golden. Turn once and cook the other side until the egg is firm and the fish is cooked through.

Small patties are easier to flip than one large omelette. Drain on a rack or paper towel and serve promptly with rice and calamansi. If the mixture sits while you cook, stir it before each spoonful so the fish is evenly distributed.

Handle raw fish and eggs carefully, and keep them chilled until cooking. A thermometer is the safest way to check doneness: fish should reach 63°C (145°F) and egg dishes 71°C (160°F), according to FoodSafety.gov.