Ukoy Dulong Recipe

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 it with your friends and family. It is always best to have a good  conversation while enjoying your food.

Alternative ingredients

There are quite a few alternative ingredients to the small fish. Dilis or anchovy can be used, provided that you cook it a little bit longer until crispy. I suggest using dried small anchovies instead of the fresh ones. You can add it directly to the mixture or dip it in vinegar first until it turns a bit softer. Shrimp is always best for ukoy. The smaller varieties of shrimp are perfect.

Mung bean spouts have been the most common ingredient used when cooking this dish. Sometimes I use julienned carrots, or even kalabasa (squash). You can choose one or the other, and you may even mix these all together to make a vegetable version of ukoy.

Try this Ukoy Dulong Recipe. Let me know what you think.

Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!

Ukoy Dulong Recipe

This is a recipe for fish fritters. It is also known as Ukoy Dulong.

Prep: 8 minutes minutes

Cook: 12 minutes minutes

Total: 20 minutes minutes

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Ingredients

• ▢ 4 oz. dulong silver fish
• ▢ 2 cups mung bean sprouts
• ▢ 1 1/2 cups cooking oil

Batter ingredients

• ▢ 1/2 cup cornstarch
• ▢ 1/2 cup flour
• ▢ 1/2 teaspoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon ground black pepper
• ▢ 1/4 teaspoon garlic powder
• ▢ 1/4 teaspoon onion powder
• ▢ 1 egg
• ▢ 1 cup water

US CustomaryMetric

Instructions

• 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 1/2 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!

Nutrition Information

Serving: 4g Calories: 253kcal (13%) Carbohydrates: 30g (10%) Protein: 10g (20%) Fat: 10g (15%) Saturated Fat: 1g (5%) Cholesterol: 55mg (18%) Sodium: 330mg (14%) Potassium: 245mg (7%) Fiber: 2g (8%) Sugar: 2g (2%) Vitamin A: 59IU (1%) Vitamin C: 7mg (8%) Calcium: 37mg (4%) Iron: 2mg (11%)

© copyright: Vanjo Merano

Watch How to Cook Ukoy Dulong