How to Make Burong Dalag (Fermented Mudfish)
Burong dalag is a traditional Filipino delicacy of fermented mudfish, rice, and salt, known for its tangy, savory flavor and vibrant reddish-pink hue from angkak.
Prep Time10 minutes mins
Cook Time2 hours hrs 13 minutes mins
Total Time2 hours hrs 23 minutes mins
Course: Fish Recipe
Cuisine: Filipino
Keyword: burong dalag, fermented mudfish
Servings: 8 servings
Calories: 158kcal
Author: Manny
- 1 pc large mudfish dalag
- 2/3 cup salt
- 3 cups cooked rice
- 1 Tbsp. angkak fermented red yeast rice
How To Make Burong Dalag
Scrape scales of fish. Slit at the back from head to tail and spread.
Cut into 4 pieces. Clean by washing in running water.
Drain and rub with salt. Set aside for 2 hours.
Combine cooked rice, salt 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.
Note: You can subtitute the mudfish with tilapia or gourami for your buro.
How to Saute the Burong Dalag:
Saute minced garlic in oil until brown. Add chopped onions and tomatoes. Stir for 3 minutes, then add the burong dalag with the rice mixture.
Add a little water and a dash of MSG or vetsin. Cook for 10 minutes.
Cooking Tips:
Clean the Fish Thoroughly for Better Flavor
When preparing mudfish, make sure to scrape off all the scales and wash the fish under running water to remove any impurities. This step ensures that the fermentation process produces a clean, tangy flavor without any unwanted fishy aftertaste. A well-cleaned fish is the foundation for a successful buro that’s both flavorful and appetizing.
Use the Right Ratio of Salt to Rice
The balance of salt in the rice mixture is crucial for proper fermentation and flavor. Too little salt can lead to spoilage, while too much might overpower the dish’s delicate tangy profile. Aim for an even coating of salt in the rice and fish to achieve a harmonious blend of savory and umami flavors.
Let the Fermentation Process Take Its Time
Patience is key when making fermented mudfish — allow at least one week for the fish and rice mixture to ferment. This time lets the natural bacteria develop the tangy and rich flavors that make this dish unique. Rushing the process may result in an underdeveloped buro that lacks depth and character. 