Sweet and Sour Bulasi
Ringo | On 11, Sep 2014
When it’s my time to cook our meal, I’m left with this small, unknown fish.
I asked my mother what this fish is, she said it’s bulasi and based on a quick research on the internet with her, she identified mullet as the closest kind. True enough, upon checking mullets are found in both fresh and salt water, which was earlier noted by my mother.
You can’t go wrong with someone who grew up in the provinces, near the bodies of water.
She said, this type of mullet is the one caught in the salt water. The salt water mullet features harder scales and fins. She even volunteered in cleaning the fish saying that I will find hard time in doing do.
Anyway, I made it sweet and sour.
- 1 kilo bulasi – innards and scales removed, cleaned
- 3 cloves garlic – finely minced
- 1 medium onion – finely chopped
- 1/2 medium carrot – finely chopped
- 1/4 of a green chilies (siling panigang) – finely chopped
- 1/2 cup vinegar
- 1 tablespoon white sugar
- Flour mixture – 1 tablespoon of flour diluted in a cup of water
- Pepper to taste
- Cucumber for garnishing
- oil for frying
- Sprinkle the bulasi with some salt and fry until crispy. Set aside.
- Make the sweet and sour sauce. Saute garlic until golden brown and add onion.
- Add carrot, green chilies and let it simmer.
- Add vinegar and sugar put into boil.
- Add pepper and flour mixture. Turn the fire off when it thickens.
- Layer the bulasi on a plate and top with cucumber and drizzle with sauce.
I love it when the cucumber is already soaked with the sauce. It’s like a salad for me!