Barrio Fiesta Danggit (Dried Rabbit Fish), Butterfly Cut

Ingredients: Rabbit Fish and Salt

If you have ever visited the Philippines before, or if you've ever had or have an acquaintance who is a Filipino, ask them about tuyo and they'll tell you it's the best viand to go with rice (especially with vinegar with a mixed with a pinch of salt and at least 2 cloves of garlic).. Tuyo is made by naturally drying them under the sun for days after smothering it with salt.. due to the natural process of drying it, it is very salty! so eating it by really small portions and dipping it in vinegar mixture is highly recommended for the best taste result! Partnered with garlic fried rice, magnifies the taste of tuyo. Just by the smell of this dish being cooked would make any Filipino beg on their knees and ask for them to get some!

Tuyo, in general, is a go-to viand for Filipinos, regardless of time in a day.. as long as there is warm rice and a vinegar to dip it with, we can conquer the world!

Danggit is also known as Rabbitfish (also called spinefoot). The fish in the recipe was cut open in half, filleted (but the head is left behind), and salted (or washed in salt water). These are then dried for a certain amount of time before being declared: “fit to be fried”.

Danggit Silog makes a perfect Filipino breakfast!