Burong Isda, Mommy’s Version
Layers of fresh fish and cooked rice
We have lots of kapampangan fare that we eat at home simply because mom and my inang has taught us well in appreciating their cuisine. One of things I have learned to like is buro. Though it comes in different forms, like burong hipon, isda, and others, we make burong isda and use tilapia. I remember that mom never really made this until after my inang passed away. And the recipe was actually more of an inquiry more than anything else from my mom. She then had to resort to trial and error until she finally had it down. Now, she’s the only one in her family who makes it.
Cleaned fish
Sliced open, but the bones still intact
Ready for layering
Buro is fermented rice along with another ingredient, like fish. This is fresh fish that is salted, layered with cooked rice, which is also salted. This is placed in one container and not touched until after ten days. This allows some fermentation time, The fish bones soften, the rice ferments, the salt preserves it all. After ten days, we saute it in ginger and onions, some use tomatoes too. The final product is a sour salty mixture, that is good for dipping fried fish. Some of my family are happy to eat this alone with rice, and I on the other hand, can eat it on its own.
Admittedly, this is an unfamiliar taste for most people. The stench it gives off (not like the durian though) is enough to turn some people away. But people who have tried and love it have always come to look for it in our household. 
For a more detailed recipe, please message me. I have to interview mom for the actual step by step I have actually posted the recipe in the site because of the numerous requests. Please follow link here and enjoy Feel free to message me about it still. My mom enjoys hearing stories about how her buro recipe has become famous all over the world
Fish still whole but broken down being cooked
Cooked
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[...] to be a common request for a more detailed reciple (since I really hardly gave anything out on this post), I shall be posting this online. [...]
Can I have the recipe of your buro? I really wanted to learn how to do it, step by step.
Thanks.
JLS
I have emailed you the very detailed recipe with instructions
I hope that the recipe will be a sucess 
Hi! May i request for the recipe of the burong isda…thanks a lot!!! Yours surely looks very good…
I emailed you already
Hope you got it 
can you please email me the recipe many thanks
sent
enjoy!
Hi,
My mom is Kapampangan (in General Santos), and everytime I visit my lola, she always servede buro with every meal…I hated it at first, until I already look for it every meal…it has been years since I had buro, but the taste is still very vivid in my mind….I wish I can make them myself.
Please send me the detailed recipe at ken@pinkbombils.com
I really really appreciate it!
P.S. The container with the layered fish and rice, reminds me of my lola’s cupboard that had many jars of it because her son and daughters would just go to her house and snatch one whenever they ran out of buro at their house,.
Hi
I actually posted it here already, since a lot are asking for it, but I’ll email it to you also 
My sentiments are the same, the smell turned me off before, but now, fried fish equates to buro
and since my mom is the only one in her family to make this, she has to make tons at a time. 
can you send me the recipe of buro. i really wanted to learn how to cook it, i miss buro and im here in Us now. thank you so much
Sent it already
IS makin gburong tilapia the same as making burong hipon. I love them both. I am from Tarlac and I missed buro so much. could you pls send me the recipe for burong hipon and burong tilapia. THX
Hi Julie. You found my other recipe already. I hope it will turn out better this time. I am not sure if it’s the same as burong hipon though, since I have never made or tasted that.
Hi. I am a Kapampangan from Tarlac who is now based in Canada with my family. I have not eaten Burong Isda or Burong Hipon since we came over in 2008.
I was wondering if I can make the dish and was searching the internet when I came across your website.
I would really appreciate if you would be so gracious as to share your recipe with me.
Thank you.
Cristina
HI Cristina.
I emailed the recipe to you already. But here is a link to the recipe too, which I have already posted on my site also. 
Enjoy!
Haven’t had Buro since I came over in the U.S. in 1981. I am glad I came across your website. Please send me a detailed recipe on how to make this delicious dish, Thank you
1981? wasn’t even born then yet!
Glad you came across the site. Hope you’ll try making it. A lot of readers that have been asking for the recipe are people who have gone abroad like you, and have had some success with the recipe. It’s not exact, but it works.
Sent it already.
Enjoy!
Hi i like buro very much! can i have your recipe?thanks a lot..my email is mc_interino@yahoo.com
Clarification. Am I suppose to squish every 3rd day – or just ones during the fermentation period?
Hi Louis. Every third day
So if you stick with 8 days, you squish it twice 
This bring back the old days
hello, i live here in Qatar and i will apreciate it so much if you email me the procedures in making a burong isda or hipon… I love this food very much. Thanks and God bless..
Hi
I am so happy that you decided to make your own 
Many have been asking for the recipe and instructions for this that I already posted it here 
http://clarissa623.wordpress.com/2011/04/18/burong-isda-recipe/
Keep me updated!
Enjoy 
Hi! Would you mind emailing me the complete recipe, please? Thank you!
Marlene
quite interesting. i’ll try your recipe later.
Hi, Can i have a detailed recipe of your burong isda? thanks in advance
dear mom,
how i wish i could also have your recipe. thanking you in advance and god bless you for not being selfish to share what you know to others. again THANK YOU SO MUCH
I’m not a mom, but it’s my mom’s recipe
So thanks to her! I hope you enjoy the buro!