From the recipe collection
Puting Buro
A cooked serving preparation for safely sourced white fish-and-rice buro made without red yeast rice, sautéed with tomato, onion, and garlic.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 6 condiment portions
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Ingredients
Tick ingredients as you prepare.
Method
- Use only refrigerated white buro from a trusted producer or a batch made by a validated fermentation process.
- Heat oil in a non-reactive pan and cook garlic, onion, and ginger until softened.
- Add tomatoes and cook until jammy and no longer raw-tasting.
- Stir in the prepared buro and 1/4 cup water and bring to a full simmer.
- Cook 10–15 minutes, stirring often so the rice loosens and the fish heats thoroughly.
- Add chili if using and adjust texture with a small splash of hot water if necessary.
- Taste before adding salt; white buro should already be savoury and tangy.
- Serve hot in small portions with fried fish, eggplant, okra, or mustard greens.