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Dulong in Olive oil

Dulong in Oil

Dulong in Oil

Dulong is fairly common in Philippine markets and groceries. It is a tiny species of fish usually caught near the shore. It is similar in appearance to fresh alamang except that alamang is shrimp fry or krill.

It is usually battered then fried in oil. It can also be wrapped in banana leaves and boiled in a clay pot. This dish is called pinais na dulong.

Dulong in olive oil was introduced during 90s by an enterprising gourmet cook. They sold it in jars for use as a spread similar to Spanish style sardines. The addition of olive oil greatly improves the flavor of this humble fish.

Preparation time: 30 minutes
Cooking time: 45 minutes
Good for: 5 – 6 people


  • 2 cups dulong or boneless, minced sea fish
  • 1 1/2 cup olive oil
  • ½ cup minced garlic
  • 1 cup minced onions
  • 1 cup coconut vinegar or white vinegar dilute with equal amount of water.
  • 1 teaspoon lemon juice or calamansi juice
  • 3 pieces bay leaf
  • 2 tablespoon chopped olives (optional)
  • 1 teaspoon chopped fresh basil (optional)
  • Salt and pepper to taste


Soak dulong in a solution of vinegar and 1 teaspoon salt. Mix well and let stand for 15 minutes.

Strain dulong and set aside.

Dulong in Oil Strained

Dulong in Oil - Strained

Sauté’ onion and garlic in a small amount of olive oil. Add dulong once onion starts to sweat.

After 3 minutes, add lemon juice, bay leaf and chopped olives. Mix well.

Add the rest of the olive oil and set heat to lowest setting.

Cover pan and let dulong cook for 5 to 10 minutes. Do not let the oil get too hot. The oil should be gently simmering and the dulong should not brown.

Dulong in Oil Cooking

Dulong in Oil Cooking

Add salt and pepper to desired taste.

Let the dulong cool before storing in a jar.

This can be used as a spread on toasted bread or as a sauce for pasta.

Dulong in Oil

Dulong in Oil


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