1 piece bacalau
1 firm ulu, peeled, cored & cut into chunks
2 cloves garlic, smashed
1 1/2 tbsp rock salt
1/4 c olive oil
1/4 c apple cider vinegar
1 tsp sugar
1 chili pepper, seeded
1/4 onion, thinly sliced
Cut bacalau into pieces that will fit into a medium saucepan. Add water to cover. Bring to a boil. Discard water. Repeat boiling and discarding water 5 more times. Bacalau should still taste salty. Pick off bones and shred meat. Set aside. In a large pot, place ulu, garlic and rock salt. Add water to cover. Bring to a boil and cook 15 minutes or until ulu is tender. Drain water and discard garlic. Set aside. Combine olive oil, cider vinegar, sugar, and chili pepper. Stir until sugar is dissolved. Smash chili pepper against side ofbowl. Let sit. Cut cooked ulu chunks into 3/4" pieces. Combine with with sliced onions and shredded bacalau. Remove chili pepper from oil mixture and pour oil mixture over ulu. Toss gently. Chill until ready to serve.