How to Make Burong Isda, Sauteed Fermented Fish With Rice


Burong isda is made by mixing fermented rice and sautéed fish. Fish can be any of the following:

1. dalag ( mud fish)
2. hito, (fresh water catfish)
3. martiniko, (Anabas testudineus or climbing perch)
4. gurami
5. bangus , (milkfish)


Needed Materials
2/3 cup table salt
3 1/2 rice
6 2/3 water
1 kilo fish
2 tbsp angkak or red rice

Let make the burong isda!

1. Clean the fish. Make an incision along its abdomen to remove the gills and internal organs. Wash thoroughly.

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2. Sprinkle salt. mix thoroughly to allow even salt distribution. Cover. Let stand for two hours.
3. Sauté fish, cool and mix with ankak. Red rice adds flavor and delectable appearance to fermented fish.
4. Fill into wide mouth container and cover. Allow to ferment for seven days or until it become reddish.
5. To cook, sauté with chopped garlic, onion, and tomatoes in two tablespoons lard.

How to Make Angkak

1. Soak 1 cup of rice in a bowl of water until the grains are fully saturated. It may take 30 to 40 minutes.
2. Place in a cooking pan. Add 1 1/2 cup of water and simmer for 20 minutes. Turn off the heat and let stand until all the water is absorbed.

red rice yeasts

angkak or red yeast rice is a product resulting from rice fermentation using Monascus spp., photo by wikipedia

3. Transfer to sterilized wide mouth container. Inoculate with 2 tablespoon of Monascus purpureus. Cover loosely. Allow to incubate for 6 days. Rice color should be reddish purple at the end of incubation.



  • I am also interested to buy boro, is there anybody I can contact. I am from Southern California . Pleas Lang po miss ko ng kumain into.

  • Cnu po gusto ng burong isda..
    Whole sale po kmi 10pesos..
    Sa pinas lng po..

  • i mean,what health benefits if you ate borong isda or fermented fish ?

  • what health benefits if ate it ?

    • idk what is the specific benefits but what i do know is the word that u used, “ate’ that is actually past tense of eat. 🙂

  • Hello po. Ask ko lang po sana kung gaano nagtatagal ung buro in can? Thank you!

  • gud evening po, i really missed this food, may alam po bkau mbibilan nito, dto po me s nagano japan, sn po may magreply,

    • Ma’am i can ship it der. For your order/s pls email me @:

  • hi ask ko lng po kapag n prepare na yung isda at kanin ilalagay po ba sa ref? at hilaw po ba kailangan ung isda na ilalagay sa kanina? please reply po thank you

  • gusto kong bumili ng burong isda paano nandito ako sa japan.may contack ba kayo dito.

  • Angkak can be obtained from chinese pharmacies. It is used in making ang chow, red rice wine and was the original source of statins for lowering cholesterol.

  • After you clean the fish, do you fillet it and use the meaty part only or do you use the whole fish bones(tinik), scales and head to make the buro? I am now drooling.

    • My wife, an original resident of Pangasinan where burong isda is popular, said the whole fish is used including the bones. I think removing all bones is a great idea.

  • Hi! Would you know where in the Philippines angkak is available? I understand it’s also used to make wine.


    • I never know where. However, you can try making your own by acquiring pure culture of Monascus purpureus from university laboratories.

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