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.
- 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 the onion.
- Add carrot, green chilies and let it simmer.
- Put the vinegar and sugar. Then, bring into a 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.
- 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.