Arayu (Dorado) Flakes In Olive Oil

 Sushal!!!!!

My bosom friend Betong sent me a package of dried dorado fish or arayu as we Ivatans call it. The night I was handed the parcel, I could hardly sleep! I was shrieking, tossing and turning in bed wishing the sun would rise soon lolz...

Hubby could not quiet fathom  why I was very excited and even wondered loudly what's so extra special about the fish. Although he stayed for two years in Batanes, all he remembers of Ivatan cuisine includes uved, lobster, coconut crab, pako and the rest of the vegetables. Really, sometimes I think I married a vegetarian.Karma ba toh?

And then came morning, a fact hit me. I never cooked arayu in my whole life. Should I use hammer to soften it? Boil and hammer it like that? How oh how will I convince hubby that this is better than any combined seafood he devoured in JW Mariott? I should have asked Betong to include a recipe hahahhaaaa. So I speed-dialed my grandmother who until today cannot imagine how  I run my kitchen.

Below is the recipe she shared. Try it because it made my husband realize for a thousand time how lucky he is to have an Ivatan for a wife. ((^_^))

 Arayu flakes in olive oil. 

(Okay, my grandma didn't exactly called her recipe like that but olive oil here is affordable =))

Ingredients
500 g dried arayu/dorado fish
2 tbsp extra virgin olive oil
1 large egg beaten (add more if you are serving this for breakfast)
1 medium onion chopped
1 clove garlic chopped
freshly ground pepper

Here's How
1. In a pot, add arayu and two cups of water. Over high heat, bring to boil. Remove from heat and drain.
2. Return to stove top and add 2 1/2 cups water. Boil over medium heat for 20 minutes or until you can smoothly prick a fork through the flesh.
3. Remove from heat and drain. Set aside and flake using your hands when it cools down. Make sure to remove any scales.

4. In a non-stick shallow pan, heat olive oil and sautee garlic and onion.
5. Add arayu flakes and freshly ground pepper.
6. Stir until all flakes are coated with olive oil. Leave on medium heat for about five to seven minutes or until everything is heated through. You can leave it further if you want it crispy.
7. Add beaten egg just before removing from heat.
8. Serve with lemon slices on a bed of warm Jasmin rice. Or as Hubby prefers it, with a mug of ice-cold Red Horse Beer. Yay!

Happy cooking!!