From the recipe collection
Burong Dalag sa Puti
A safe cooked serving method for prepared dalag white-style buro, sautéed with tomato, onion, garlic, and ginger until hot and spoonable.
- Prep time
- 15 min
- Cook time
- 15–20 min
- Yield
- 6 small condiment servings
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Ingredients
Tick ingredients as you prepare.
Method
- Use only refrigerated white-style burong dalag from a trusted producer or validated fermentation process.
- Heat oil in a non-reactive pan and sauté garlic, onion, and ginger until softened.
- Add tomatoes and cook until collapsed and no longer raw.
- Stir in the prepared dalag buro and hot water and bring to a full simmer.
- Cook 10–15 minutes, stirring along the bottom while breaking the fermented rice into a spoonable sauce.
- Keep the firmer mudfish pieces in coarse flakes rather than crushing them completely.
- Add chili if using, taste before salting, and add hot water by the tablespoon only if needed.
- Serve bubbling hot in small portions with vegetables or rice and refrigerate leftovers quickly.