Burong Tilapia

Method

1. Use only buro that has remained refrigerated and shows no mold, swelling, slime, or putrid odour.
2. Heat the oil in a non-reactive pan over medium heat and sauté garlic, onion, and ginger until softened and aromatic.
3. Add the tomatoes and cook 4–5 minutes, pressing them until they collapse into a rough sauce.
4. Stir in the prepared burong tilapia and hot water, breaking up the fermented rice gently.
5. Bring the entire mixture to a full simmer, then lower the heat and cook 10–15 minutes, stirring often.
6. Check carefully for tilapia bones as the fish softens. Add hot water by the tablespoon only if the mixture becomes too stiff.
7. Add chili if using and taste before adding any salt; fermented fish should already be strongly seasoned.
8. Serve hot in small portions with vegetables, fried fish, or rice. Cool leftovers quickly and refrigerate.