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  3. Crispy Tuna Tail, Buro, and Fresh Mustard Leaves
  1. Trendy Recipes for Food Business

Crispy Tuna Tail, Buro, and Fresh Mustard Leaves

Crispy Tuna Tail, Buro, and Fresh Mustard Leaves – - Recipe

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).

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Ingredients

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Cook the Buro

Prepare the Buntot ng Isda

Serve the Tuna Tail and Buro

  • Mustard Leaves, picked
Created By:
Kenneth Cacho

Kenneth Cacho

 Country Executive Chef, Unilever Food Solutions Philippines

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).

...

Preparation

  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.
Created By:
Kenneth Cacho

Kenneth Cacho

 Country Executive Chef, Unilever Food Solutions Philippines
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