Like most of other freshwater fish, tilapia are made into buro (fermented).
Prepare the following:
- 1 kilo tilapia
- 2 cups salt
- 2 cups of rice
- 2 tsp of angkak (red rice powder that enhances fermentation)
Split tilapia along the backbone. Remove gills and internal organs. Wash thoroughly and drain. Cut into single fillets and mix with salt. Cover and set aside.
Grind ankak and mix with cooked rice. Pack fish and rice angkak mixture in clean jar by spreading a thin layer of rice-angkak mixture at the bottom of the jar and spreading the split fish over the mixture.
Spread another layer of rice-angkak mixture and continue packing fish and mixture alternately. The top layer of fish should be placed skin up. Cover with a thick layer of rice-angkak mixture, then, sprinkle salt over it.
Clean the neck of the jar and cover tightly. Allow to ferment for 1 to 3 weeks.
For more information, contact:
TRC at TLRC Building
#103 J. Abad Santos cor. Lopez Jaena Sts.,
Little Baguio, San Juan, Metro Manila
Tel: (02) 727-6205