Burong Dalag ( Fermented Mudfish )

1 large mudfish (dalag)
2/3 cup salt
3 cups cooked rice
1 tbsp. angkak ( herb for cooking )

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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