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.

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.