From the recipe collection
Burong Bangus
A cooked serving preparation for safely sourced bangus or milkfish buro, sautéed with tomato, onion, and garlic until tangy and spoonable.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 6 condiment portions
- Audio recipe
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Ingredients
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
Tick ingredients as you prepare.
Method
- Use only refrigerated bangus or milkfish buro from a trusted producer or a batch made with a validated fermentation method.
- Heat oil in a non-reactive pan and cook garlic, onion, and ginger until softened and aromatic.
- Add tomatoes and cook until they collapse and lose their raw taste.
- Stir in the prepared buro and 1/4 cup water. Bring to a full simmer, breaking up the rice gently.
- Cook 10–15 minutes, stirring often. Check carefully for pin bones as the fish softens, and fold rather than mash if you want visible flakes.
- Add chili if using and adjust the texture with hot water only if it becomes too stiff.
- Taste before adding salt; fermented fish should already be strongly seasoned.
- Serve hot with blanched vegetables, fried fish, or rice.