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.


Ukoy Dulong Recipe

This is a recipe for fish fritters. It is also known as Ukoy Dulong.
 Prep Time8 minutes
 Cook Time12 minutes
 Total Time20 minutes
 Servings4 people
 AuthorVanjo Merano


  • 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


  • 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!


Serving: 4g | Calories: 253kcal | Carbohydrates: 30g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 330mg | Potassium: 245mg | Fiber: 2g | Sugar: 2g | Vitamin A: 59IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 2mg

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