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Description[]

Pair salty-sweet tuyo with garlic fried rice! This bold seafood dish is made and packed with real honey and balsamic vinegar and delivers a crispy aroma that it delivers and enhances with the condiments and spicy flavor.

Balsamic Honey-Glazed Tuyo

Ingredients[]

  • 1 ½ cup cherry tomatoes, halved
  • 1 ripe avocado, cubed
  • 1 red onion, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons extra virgin olive oil
  • ½ cup honey
  • 1 ½ tablespoon balsamic vinegar
  • 1 piece bird's eye chili, sliced
  • 1 230-gram bottle tuyo, fillets in oil, drained
  • 3 tablespoons olive oil
  • 1 head garlic, chopped
  • 400 grams red or white rice, cooked according to package directions and cooled
  • 4 to 5 fried eggs, to serve

Directions[]

For the avocado-tomato salsa[]

  1. Mix all ingredients together.
  2. Set aside in the refrigerator for 25 to 30 minutes to allow flavors to develop.

For the seafood base[]

  1. Combine honey, balsamic vinegar, and chili in a saucepan. Simmer until slightly thickened.
  2. Add tuyo fillets and coat well with the glaze. Set aside.

For the fried rice[]

  1. Heat oil in a wok or frying pan. Sauté garlic until fragrant and light-brown.
  2. Add cooked red or white rice and season with salt. Toss to mix.

To serve[]

  1. Serve tuyo fillets with garlic red rice, avocado-tomato salsa, and fried eggs on the side.
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