Ukoy Dulong is a type of Filipino fish fritter with mung bean sprouts. This is one ukoy version that I like most because dulong is one of my favorite fish. I like this fish variety because it is tasty. It is also convenient to prepare and eat. Since these are very tiny (it is around 1/10 the size of anchovies or dilis), I can eat it right away after cooking.
Ukoy is commonly consumed for meryenda. It best when dipped in spicy vinegar. When I was still in Manila, I remember having this along with vegetable egg roll and a bottle of soda pop. On some occasions, I can eat ukoy dulong with rice. However, I prefer it to be eaten all by itself because I can enjoy its taste and crisp texture better.
Ukoy is best enjoyed when it still hot and crispy. I suggest consuming it within the next 10 minutes after cooking. I also recommend that you share your ukoy dulog with your friends and family because it is always best to have a good and sensible conversation while enjoying your food.
Try this Ukoy Dulong Recipe. Let me know what you think.
- 4 oz. dulong (silver fish)
- 2 cups mung bean sprouts
- 1½ cups cooking oil
- ½ cup cornstarch
- ½ cup flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 egg
- 1 cup water
- In a large mixing bowl, combine all batter ingredients in a bowl starting with the dry ingredients and ending by adding water and egg. Mix well.
- Add the dulong and mung bean sprouts. Gently stir until all ingredients are well blended.
- Heat oil in a pan.
- Arrange ½ cup of mixture in a saucer. Note: make sure the there is enough batter in the mixture.
- Once the oil gets hot, Slide the mixture into the pan. Cook one side in medium het until it turns golden brown and crisp. Turn over using a spatula. Cook the other side the same way.
- Remove the dulong okay from the pan. Stack in a plate with paper towels.
- Serve with spicy vinegar such as pinakurat or sinamak.
- Share and enjoy!