Pinoy Burong Dalag (Fermented Mudfish) Recipe

Serves/Makes: 6


  • 2 pounds (1 kg) mudfish (Dalag)
  • 2/3 cup salt
  • 3 cup cooked rice
  • 1 tablespoon angkak (herb for coloring)
  • Garlic, minced
  • Onions, chopped
  • Tomatoes, chopped
  • Water
  • Dash of MSG or vetsin
How to cook Pinoy Burong Dalag (Fermented Mudfish):
  • Scrape scales of fish. Slit at the back from head to tail and spread. Cut into 4 pieces. Clean. Drain and rub with salt. Set aside for 2 hours.
  • Combine cooked rice, salt to taste and angkak. Pack fish and rice mixture in an earthen jar (Palayok) or a bottle with wide mouth. Cover tightly. Store in the refrigerator.
  • After one week, you may then saute the buro - Burong Dalag.
  • Saute minced garlic till brown, add chopped onions and tomatoes.
  • Stir for 3 minutes and add burong dalag with the rice mixture.
  • Add a little water and a dash of MSG or vetsin. Cook for 10 minutes.


Instead of dalag, you may choose tilapia or gurami for your buro.

This recipe for Pinoy Burong Dalag (Fermented Mudfish) serves/makes: 6

The Pinoy Burong Dalag (Fermented Mudfish) recipe is adopted from The Philippine Cook Book.

Main Ingredient: Mudfish/Dalag (more Mudfish/Dalag recipes)
Preparation Method: Pan Fried/Sauteed (more Pan Fried/Sauteed recipes)
Cuisine: Filipino (more Filipino recipes)

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