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