I like to eat this as a main dish with garlic fried rice. Ensaladang dilis is a Filipino tomato and onion salad topped with crispy fried dried anchovies and tossed with calamansi juice and fish sauce. Most of the seasoning comes from the fish rather than the dressing. 15 minutes is usually enough to make this ensaladang dilis.
It can also be used as a side dish for inihau na liempo. But don’t expect a light salad. Dilis are fried and salty and are eaten with rice like other ulams.
Frying the dilis is the only part that requires extreme care. Just mix everything else. After frying, wait a few minutes on the plate so that it cools down and becomes crispy.
What is Ensaladan Dilis?
Ensaladang dilis is a simple Filipino side dish, similar to ensaladang talon and ensaladang manga. Ensalada means salad in Spanish and dilis means anchovies in Tagalog. Because the fish is salted and sun-dried, well-dried fish can be stored for several months without refrigeration. The same dried fish can also be used in other everyday dishes, such as ginisang monggo with dilis, or simply fried as a breakfast side dish.
Ensaladang manga usually contains bagung, ensaladang talon is often topped with shrimp paste, and in ensaladang dilis both the salt and crunch come from the fried fish. You can substitute vinegar for calamansi in the dressing, or you can use both. Some families also add cucumbers or labanos. This is not festival food, but everyday food.
material
Dried anchovies (dilis) – about 3 oz. Look for whole, pale silver fish. Ripe tomatoes – remove seeds and cut into cubes. The seeds are important here, as the jelly and seeds will water down the dressing. Purple onions – When raw, I use them in salads because they are milder and a little sweeter than yellow onions. Calamansi – Roll each one on the counter before slicing to release more juice. No calamansi? See replacement below. Fish sauce – Start with a small amount, taste and adjust. Ground black pepper – just a little in the dressing. Sugar – optional. If the calamansi is too sour, half a teaspoon is enough. The dressing should not be too sweet. Cooking oil – A few teaspoons for frying the dilis.
When buying dried dilis, choose white bags that give the fish a pale silver appearance and clean belly. If it has a deep yellow color or an oily odor, it means the batch is old, and old dilis will taste harsh no matter how carefully you fry them. Small to medium-sized fish, about 1 to 2 inches long, are ideal for this salad, as the whole head can be eaten. Dried dilis are sold in Philippine grocery stores and most Asian markets, and dried anchovies found in Korean and Japanese aisles can be used as well. If you are not going to eat it right away, store the opened bag in the freezer. Dry dilis stay fresher than the ones you have in your pantry.
Vanjo’s advice
Taste the fried dilis before seasoning the dressing. Saltiness varies widely depending on the brand. If it’s too salty, reduce the fish sauce to 1 teaspoon or omit it. If raw onions are too strong, soak the chopped onions in cold water. Soaking in water for 5-10 minutes will reduce the spiciness. Drain well before adding to the bowl. Toss just before eating. The dilis will begin to soften within a few minutes of touching the bandage. Keep everything separate until ready to eat. Refrigerate the vegetables instead of dilis. I like to keep the tomatoes and onions cold and eat the fried dilis at room temperature. Freezing fried fish gives it a chewy texture. If you want it spicier, add chili pepper. It is enough to add chopped shilling labuyo to the dressing. If you prefer anchovies coated in sugar and chilli instead, try my spicy dilis and serve it on top.
How to make ensaladang dilis
When making this ensaladang dilis, fry the fish first. It will take a few minutes to cool down, but that’s enough time to mix the dressing and cut the vegetables.
Heat cooking oil in a pot. Add anchovies and fry until golden brown. Immediately transfer the anchovies to a plate. It will become crispy as it cools.
Remove at the first sign of browning. Stay close to the pan during this part, as dilis beyond golden brown will turn bitter and you won’t be able to save an over-fried batch.
make calamansi dressing
Squeeze the calamansi into a bowl and grab the seeds with your hands or a small colander. Add fish sauce, ground black pepper, and sugar, if using. Stir until well mixed. Add the tomatoes and onions to the dressing. Toss gently to coat. Add fried anchovies. Mix gently until all ingredients are evenly mixed. Transfer to a serving bowl and enjoy.
Dilis become brittle when fried. If you throw it too hard, it will fall apart.
What to Serve with Ensaladang Dilis
Rice – A salad can serve as a main dish, and rice is a full meal on its own. Eating it with sinangag makes it a more Filipino dish. Steamed rice is also effective. Fried Fish – Fried Pompano or Fried Tilapia. The tomatoes and dressing also act as a fillet for the fish. Grilled Pork – A tangy dressing goes well with liempo or pork chops. Cold drinks – Can also be used as purutan with cold drinks.
storage
You can save the leftover ensaladang dilis, but stay tuned. It won’t be the same salad tomorrow.
Refrigerator: Dressed salad will keep for up to a day in an airtight container. The dilis will become soft and the tomatoes will release some liquid, so squeeze in some calamansi and toss with them before serving. If you know there will be leftovers, separate the parts from the beginning. Store the fried dilis in an airtight container in a cool, dry place for 2-3 days, and keep the cut vegetables in the refrigerator for a day. Freezer: There is no need to freeze this salad. The tomatoes and onions become mushy when thawed, and the fried dilis are also chewy. The only thing that goes into the freezer for this dish is the raw and dried fish. Reheating: Soft dillis can be modified. Spread it on a dry frying pan and heat it over low heat for a minute or two to restore its crunchy texture. There is enough oil left over from the first frying, so no extra oil is needed.
See more Filipino salad and dilis recipes
Calamansi – Sugar cane vinegar or coconut vinegar are the usual alternatives. If you only have a few, you can also use half calamansi and half vinegar. My Philippine Vinegar Guide explains which type to use. If you don’t have either, mix in lemon and lime juice. Dried anchovies – Other small dried fish can also be used, such as tuyo, which has the meat removed from the bones after frying. Korean or Japanese dried anchovies are also fine. The size and saltiness vary depending on the brand, so please taste it after frying. Purple onions – White or yellow onions are fine. They are sharper when raw, so soak them in cold water first. Shallots also work. Fish sauce – A pinch of salt helps, but fish sauce tastes better this way.
FAQ
Do I need to wash dried anchovies before frying?
Usually no. Most bagged dilis can be added directly to the pot. If the batch is grainy or tastes very salty, give it a quick rinse and pat the fish thoroughly dry with a paper towel before frying. Any remaining water will splatter violently when it comes into contact with hot oil.
Should I remove the head from Diris?
For small to medium-sized dilis, no. They are fried whole and eaten whole. If you have large dried anchovies, it is helpful to remove the head and black internal organs. This is because most of the bitterness of large fish is contained in these parts.
Can I use fresh anchovies instead of dried anchovies?
Not this recipe. Fresh dilis are another ingredient, usually kinilaw or fried whole, without the saltiness or crunch that brings this salad together. The key here is the dry version.
Can I add salted eggs to this salad?
yes. Sliced ilog na malat goes well with the tomatoes and onions here. Add slices on top after tossing to ensure they remain whole. Similar to salted egg and tomato salad. Reduce the fish sauce or add more tomatoes to balance the saltiness.
What should I do if my salad is too salty?
Add more diced tomatoes to stretch the salad, taste and add more calamansi if needed. Next time I’ll omit the fish sauce and let Diris season it herself and adjust it at the table.
Carefully fry the dilis and toss to serve just before serving. Try this ensaladang dilis recipe.
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Ensaladang dilis (tomato and onion salad with dried anchovies)
This Filipino-style salad combines crispy fried dried anchovies, diced ripe tomatoes, and purple onions with a bright calamansi and fish sauce dressing.
Instructions
Heat cooking oil in a pot. Add anchovies and fry until golden brown.
2 teaspoons cooking oil, 3 oz dried anchovies
Immediately transfer the anchovies to a plate. It will become crispy as it cools.
3 oz dried anchovies
Squeeze the calamansi into a bowl. Add fish sauce, ground black pepper, and sugar, if using. Stir until well mixed.
3 pieces of calamansi, 1 tablespoon fish sauce, 1/4 teaspoon ground black pepper, 1/2 teaspoon sugar
Add tomatoes and onions. Gently toss to coat with dressing.
3 ripe tomatoes, 1 purple onion
Add the fried anchovies and mix gently until all ingredients are evenly mixed.
3 oz dried anchovies
Transfer to a serving bowl and enjoy. I like to eat this as a main dish with garlic fried rice, but it’s also great as a side dish for inihau na liempo.
Precautions
Make ahead – fry the anchovies and mix up the calamansi dressing a day in advance. Place the dilis in an airtight container at room temperature, let the dressing cool, and freshly dice the tomatoes and onions.
Calamansi Substitute – Don’t have calamansi on hand? Use 1 1/2 tablespoons fresh lime or lemon juice instead.
Scaling – This also works well as a party spread, but fry the dilis in batches to avoid crowding the pan. Otherwise, they will be steamed instead of crispy.
Nutritional information display
calorie: 122kcal (6%) carbohydrates: 6g (2%) protein: 13g (26%) fat: 5g (8%) Saturated fat: 1g (5%) cholesterol: 30mg (10%) sodium: 912mg (38%) potassium: 305mg (9%) fiber: 1g (4%) sugar: 3g (3%) Vitamin A: 750IU (15%) Vitamin C: 15mg (18%) calcium: 105mg (11%) iron: 1mg (6%)
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