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Cook the Buro

Prepare the Buntot ng Isda

Serve the Tuna Tail and Buro

  • Mustard Leaves, picked

Give the humble tuna tail the attention it deserves! Enhance the buntot ng isda by braising it with vinegar, garlic, and soy sauce, then deep-frying it until golden and crisp. To complete the experience, serve the fish with buro (fermented rice) and fresh mustasa (mustard leaves).



  1. Cook the Buro

    45 minutes
    • Heat a pan and add oil.
    • Sauté ginger and garlic until fragrant, about 3 minutes.
    • Add onions and sweat until translucent.
    • Add tomatoes and cook until dry.
    • Add prepared buro and water then cook for 30 minutes over low heat.
    • Season mixture with Knorr Aromat and pepper.
  2. Prepare the Buntot ng Isda

    60 minutes
    • Heat a braising pot and add oil.
    • Sear tuna tail on all sides.
    • Add all remaining ingredients.
    • Bring mixture to a boil and simmer for 45 minutes until the fish is tender.
    • Let the buntot ng isda cool for a few hours or overnight for best results.
    • Deep-fry braised tuna tail until crispy.
  3. Serve the Tuna Tail and Buro

    10 minutes
    • Serve crispy tuna tail with prepared buro and fresh mustard leaves.