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You are here: Home / Fish Recipes / Burong Dalag (Fermented Mudfish)

Burong Dalag (Fermented Mudfish)

November 25, 2016 by Manny 2 Comments

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This is a recipe of fermented mudfish with cooked rice, salt and fermented red yeast rice called “angkak”. A native Filipino delicacy from Pangasinan and Pampangga provinces. If you are wondering what is “angkak”, then it is what make the burong dalag looks more attractive by giving it a red pinkish color and will give the buro a distinctive taste.

“Angkak” is a bright reddish purple fermented rice, which acquires its colour from being cultivated with the mold Monascus purpureus. This is usually used in Chinese and Japanese cuisines which is available in Asian stores. Since this ingredient is not easily found and available in local wet markets, you can substitute it with food coloring since the main purpose of this red rice is for coloring dishes, just like achuete or annatto seeds.

 

Burong Dalag
Print Recipe
5 from 1 vote

How to Make Burong Dalag (Fermented Mudfish)

Prep Time10 mins
Cook Time2 hrs 13 mins
Total Time2 hrs 23 mins
Course: Fish Recipe
Cuisine: Filipino
Servings: 8 servings
Author: Manny

Ingredients

  • 1 large mudfish dalag
  • 2/3 cup salt
  • 3 cups cooked rice
  • 1 Tbsp. angkak fermented red yeast rice

Instructions

    How to cook 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.

     

    Burong Dalag

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    Filed Under: Fish Recipes Tagged With: dalag, mudfish

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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    Reader Interactions

    Comments

    1. Banana

      March 17, 2021 at 11:00 pm

      The angkak is actually fermenting the fish, not just adding food coloring. Leaving it out noticeably changes the taste.

      Reply
      • Manny

        March 18, 2021 at 12:59 am

        5 stars
        Hi Banana, thanks for the info.

        Reply

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