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.