The Unicorn Fish - Yum!
I have fond memories of this fish.
In Bolinao, Pangasinan, the locals call it "sungayan" (horned). I first met the fish served grilled with a side of tomatoes, crushed "sili" in bagoong sauce. And it tasted great! Partnered with steaming hot boiled rice and taken "kamayan" style - it's the ultimate sea-side meal. Throw in family and friends for good measure.
It's so simple to prepare.
1. Gut a good sized sungayan;
2. Put on direct heat and wait for the skin to crack open (skin is like sand paper) The heat will steam cook the meat inside.
3. Peel skin; prepare on plate with garnishing (tomatoes, sili, bagoong, suka, bawang, sibuyas, etc.)
4. Serve while hot.
5. Enjoy!
(I took this photo at the Aquarium of the Pacific)
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ReplyDeletewell, that fish really is good....but wait until you perspire. the smell of that fish will follow you.......eeewwe!
ReplyDeleterai2smart- yup it does have that property.
ReplyDeletei accidentally stumbled on your blog. my dad keeps on telling me that sungayan is one of the best fish he ever tried. when we went to oahu, my parents went and got few of them to bring back to los angeles however it was confiscated at the airport for some bullshit reason. anyways, you mentioned that you took this picture at the Aquarium of the Pacific, did you go to long beach? anyways, i don't know where you are based, but do you know a place or know someone that knows where i can get sungayan in southern california? i've been searching around and no luck. i wanna surprise my dad!!! thank you...btw...nice blog
ReplyDelete