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