Sweet And Sour Bulasi Recipe

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Are you looking for ways to make fried fish more lively? You are lucky, this sweet and sour bulasi recipe is best for any fish.

I asked my mother about this small fish with a rounded head that is lodged in the freezer. She said it’s bulasi, adding that it’s a fish found both in fresh and seawater.

A Google search revealed that bulasi is called a mullet. Mullets are indeed found anywhere around the world, both in tropical and temperate; and fresh and saltwater.

My mom asked me to just fry them. However, I thought of a better idea — make it sweet and sour fish.

Read: Sweet and Sour Dalagangbukid

Ingredients

• 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

Procedure

1. Sprinkle the bulasi with some salt and fry until crispy. Set aside.
2. Make the sweet and sour sauce. Saute garlic until golden brown and add the onion.
3. Add carrot, green chilies and let it simmer.
4. Put the vinegar and sugar. Then, bring into a boil.
5. Add pepper and flour mixture. Turn the fire off when it thickens.
6. Layer the bulasi on a plate and top with cucumber and drizzle with sauce.
7. Serve.

Notes:

• It’s better if you’ll leave the cucumber a few minutes in the sauce. It will sip it and will taste like pickles.
• This Sweet And Sour Bulasi is best eaten with hot rice.