Dalagang Bukid – Bilog | 1kg


Satisfy your seafood cravings and include Dalagang Bukid Bilog in your meals! We deliver new and flavorful Bilog fish regularly so you can enjoy its white, soft, and chewy texture that quickly absorbs flavor, making it a versatile ingredient in the Sarciado, Sweet and Sour, and Escabeche recipes. All our Bilog fish come with an attractive reddish color adding to their appeal.


Get the best raw and fresh Dalagang Bukid Bilog variety from us! The Dalagang Bukid, or Yellow tail fusilier fishes are famous for their white flesh and delectable taste, making them an ideal ingredient for everyday cooking and special events. Try using the Dalagang Bukid fish in easy but delicious recipes such as the Escabeche, Sarciado, Sweet and Sour, Paksiw, and Steamed seafood recipes! We derive our Bilog fish from direct suppliers to ensure you get fresh, thoroughly-cleaned, and well-gutted Bilog fish daily!

Escabecheng Dalagang Bukid, a sweet and sour fish dish:


  • 4 pieces Dalagang Bukid fish (cleaned and gutted)
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 cup cooking oil
  • 1 onion, sliced into rings
  • 1 red bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips
  • 1/2 cup vinegar
  • 1/2 cup water
  • 1/2 cup brown sugar
  • 2 tbsp soy sauce
  • 2 cloves garlic, minced


  1. Combine the flour, cornstarch, salt, and black pepper in a mixing bowl. Mix well.
  2. Dredge each piece of Dalagang Bukid fish in the flour mixture, making sure each piece is coated evenly.
  3. In a pan, heat the cooking oil over medium-high heat. Once hot, add the fish to the pan and fry until both sides are crispy and golden brown. Remove the fish from the pan and place on a paper towel to remove excess oil.
  4. In a separate pan, sauté the garlic, onion, and bell peppers until they are slightly softened.
  5. Add the vinegar, water, brown sugar, and soy sauce to the pan with the vegetables. Stir and bring to a boil.
  6. Reduce the heat to low and add the fried Dalagang Bukid fish to the pan with the sauce. Make sure each piece of fish is coated in the sauce.
  7. Simmer for 2-3 minutes, or until the fish is cooked through and the sauce has thickened.
  8. Serve hot with steamed rice and garnish with additional bell pepper and onion rings, if desired.

Enjoy the sweet and sour flavors of Escabecheng Dalagang Bukid, a classic Filipino dish!


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