Kinamatisang Dilis Recipe - Sweet and Spicy Tomato-Stewed Anchovies
Crispy fried dilis tossed in a savory, tangy, slightly sweet tomato sauce with ginger, onion, oyster sauce, black pepper and red and green chilies. This affordable Filipino dish is quick to make and especially delicious with hot steamed rice.
Equipment
- Large frying pan
- Spatula or wooden spoon
- Tongs
- Knife
- Cutting board
- Measuring Spoons
- Serving plate
Ingredients
- 2 cups dilis
- 1 thumb-sized piece ginger sliced
- 1 large onion sliced
- 6 medium tomatoes roughly sliced
- 2 tablespoons oyster sauce
- 1 tablespoon sugar
- Black pepper to taste
- Red chilies chopped, to taste
- Green chilies chopped, to taste
- Cooking oil for frying and sautéing
Instructions
- Heat enough cooking oil in a pan for frying. Add the dilis and cook until lightly browned and crisp.
- Remove the fried dilis from the pan and place them on a plate. Set aside.
- Add a little more oil to the same pan if needed. Sauté the sliced ginger until fragrant.
- Add the sliced onion and cook until translucent and softened.
- Add the roughly sliced tomatoes. Sauté for several minutes until the tomatoes become soft and juicy. Gently crush some of the tomatoes with a spatula to release their juices.
- Add black pepper, oyster sauce, and sugar. Stir well until the seasonings are combined with the tomatoes.
- Add the chopped red and green chilies. Adjust the amount according to your preferred level of spiciness.
- Return the fried dilis to the pan. Gently toss until the fish is coated with the tomato sauce.
- Cook for a few seconds more, just until the flavors come together. Avoid overcooking if you want to retain some of the dilis' crisp texture.
- Transfer to a serving plate and serve hot with steamed white rice or garlic fried rice.
Notes
- Fry the dilis until lightly brown and crisp, but avoid over-frying because they will be cooked briefly again with the sauce.
- If the dilis are already salty, use the oyster sauce sparingly and taste the tomato sauce before adding more.
- Use ripe tomatoes for a naturally sweeter and more flavorful sauce.
- For a spicier Kinamatisang Dilis, increase the amount of red chilies.
- Green chilies provide a milder heat and slightly fresh, sweet flavor.
- Add the fried dilis near the end if you want to preserve some crunch.
- For softer dilis that absorb more sauce, simmer them with the tomato mixture for a little longer.
- Serve with plenty of hot rice -- the savory tomato sauce is especially delicious spooned over rice.
Nutrition
Calories: 250kcalCarbohydrates: 14gProtein: 17gFat: 14gSaturated Fat: 2gCholesterol: 70mgSodium: 650mgFiber: 3gSugar: 8g
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