Pinoy Burong Dalag (Fermented Mudfish) Recipe

Serves/Makes: 6

Ingredients:

• 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.

Hint:
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 
Preparation Method: Pan Fried/Sauteed 
Cuisine: Filipino