Name: Crispy Tuna Tail, Buro, and Fresh Mustard Leaves
Yield: 10
Ingredients: 25.0g Vegetable Oil; 10.0g Ginger,brunoised; 25.0g Garlic,minced; 100.0g Onions,halved and sliced thinly; 50.0g Tomatoes,deseeded and diced; 250.0g Burong Hipon,prepared; 5.0g Knorr Aromat All Purpose Seasoning Powder 1kg; 1.0g Black Pepper,ground; 100.0ml Water; 150.0ml Vegetable Oil; 1000.0g Tuna Tail; 25.0g Garlic,kept whole and peeled; 150.0g Onions,halved; 2.0pc Bay Leaves,dried; 2.0g Star Anise; 60.0g Knorr Oyster Flavoured Sauce 1kg; 20.0g Knorr Liquid Seasoning 3.8L; 850.0ml Water; 50.0g White Sugar; 100.0ml Coconut Vinegar; 1.0g Black Pepper,crushed; 30.0ml Soy Sauce; 0.0 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).

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Preparation

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.
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.
Serve the Tuna Tail and Buro
10 minutes
- Serve crispy tuna tail with prepared buro and fresh mustard leaves.

Kenneth Cacho

Kenneth Cacho

Crispy Tuna Tail, Buro, and Fresh Mustard Leaves

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Ingredients

Cook the Buro

Prepare the Buntot ng Isda

Serve the Tuna Tail and Buro