Wednesday, January 14, 2009

Dulong in Olive Oil

Here's a quick post for another kitchen experiment. Write-up on what a "dulong" is and more photos to follow. Just so i won't forget the ingredients and the procedure.

400 gms. fresh dulong (a very small fish)
1/2 cup whole shallots
1/2 cup black olives
1/2 cup white wine
3 tbsp finely chopped garlic
2-3 bay leaves
1 cup extra virgin olive oil
1 tbsp. lemon juice
1 cup palm vinegar
salt and pepper to taste

1. Rinse dulong in water and vinegar. Drain and set aside.
2. Saute garlic in 3 tbsp olive oil. Low heat, just to infuse olive oil with garlic flavor.
3. Add in shallots, and allow it to caramelize a bit.
4. Add the dulong and olives and wine. Put a dash of salt and pepper.
5. Simmer until almost dry. Let it cool.
6. Add the remaining olive oil.

Serving suggestion: can be bottled and use for pasta sauce or topping for toasted breads.


Passionate Eater said...

You should expect to get a small package in the mail soon! Also, I hope to make this dulong someday. Would anchovies work instead?

Jhaw, sj said...

i'm not sure if anchovies would work, PE. Anchovies are bigger, and you would have to worry about the bones, unless you could get anchovy fillet. Thanks for dropping by.

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