Burong Isda
Burong Isda consists of cold cooked rice and raw filleted fish fermented with salt for around a week. This Filipino dish is common in central Luzon, Particularly in the province of Pampanga.
As I have mentioned in my Ube Halaya post, we spent the Christmas and New year in the Philippines. Aside from spending the holidays with loved ones, I was on a quest for bringing back new recipes for me to share with you lovely folks. And this fermented rice with fish is one of those recipes. Shout out to my brother Russel for imparting his culinary skills with me! Thanks bro!
Burong isda or Tagilo to Kapampangans is not everyone’s cup of tea. Some don’t like it while others just love it. Another variant of the dish is Balao-Balao which is made with shrimps. Buro goes well with mustard leaves and boiled eggplant. One thing to remember when making this dish is that you can’t use newly cooked rice. You need to let the rice cool down for a few hours before prepping it for fermentation. Better yet you can use left-over rice so it won’t go to waste. You can use tilapia or bangus (milkfish) for the fish ingredient but for this recipe I used tilapia. And lastly, you will need is salt. Just these three ingredients that are probably in your kitchen right now. Fancy trying it? Let us know how it and share your experience below!
You might also like:
The secret ingredient is always LOVE
Tips for Burong Isda
- When fermenting the rice and fish, use sterilized glass bottles.
- Before putting the lid on, place a clean clear plastic or cling film on top of the bottle and close with the lid.
Burong Isda
Ingredients
For fermenting the rice and fish
- 2 cups cold cooked rice
- 2 tbsp rock salt
- 2 pcs tilapia (filleted or 10 pcs small shrimps)
For cooking the fermented rice and fish
- 2 pcs medium size tomatoes (chopped)
- 3 cloves garlic (chopped)
- 1 medium onion (sliced)
- 2 tbsp cooking oil
- ½ cup water
Instructions
Fermenting the rice and fish
- Prepare sterilized glass bottle or jar with a lid.
- Place 2 cups of rice in a bowl and add 1 ½ tbsp. rock salt. Mix well and set aside.
- Gut tilapia and clean thoroughly then pat dry. Fillet and cut fish into small pieces then rub the remaining ½ tbsp. of rock salt on the fish pieces.
- Spoon scoop some rice and place some at the bottom of the bottle.
- Add some cut tilapia fish on the second layer then the rice again. Repeat the process until rice and fish are done NOTE: Make sure top layer is rice.
- Place a clean clear plastic or cling film on the mouth of the bottle and close tightly with the lid. This will keep air from entering the bottle.
- Store the bottle in a dry place at room temperature and ferment for at least 7 – 10 days. More than ten days it gets sourer.
Cooking the Burong Isda
- In a wok or pan heat cooking oil over medium heat. Saute the garlic, onion until garlic is fragrant and onion is translucent then add the chopped tomatoes.
- Stir until the tomatoes soft and wilted then add the fermented rice with fish and mix well. Add water then continue stirring and let simmer for 10 mins.
- Transfer in a serving dish with mustard leaves/boiled eggplants and enjoy it as a side dish. Bon Appetit!
I tried to follow this recipe, and after 10 days, hindi nag-ferment yung rice. What could’ve been the problem?
Hi Rienna,
Here are some factors to consider when fermenting the rice;
1. The container with the rice should be kept in a dry place and at room temperature or warmer.
2. the container or bottle should be properly sealed / airtight.
3. You can extend the days until rice ferments.
Hope this helps and let us know. Cheers!
Very nice and satisfy
Thanks and more power
Hi Segundina,
Thank you
do you need to boil the mustard leaves to eat it with buro
Hi Ana,
No, you don’t need to boil the leaves. Wash it thoroughly and enjoy it fresh with the burong isda. Enjoy
May I ask, pwedi po ba sya hindi i ref after magisa na? Ipapa ship kopo kasi sana at ipapatikim sa friend ko na taga Batangas.
Hi Sey,
Thank you for your question, I suggest na huwag mo munang igisa ang buro. kse may kamatis yan baka masira during transit pag nagisa na. Pwede mo padala na hinde pa gisa at ilagay mo sa properly sealed na bottle or container.
Hi i tried to do your Fish Fermented (Burong Isda) i think i’m success..😁 but i only ferment it for 7 days siguro next time i’ll make it 10 days or more para mas maasim siya..😁 sayang i cannot post my picture para makita mo..😁😁
Hello ate Dhel,
Yes, the longer the better and dapat airtight container talaga. Enjoy with fried fish and mustasa! Warm regards!
Hi, can I use Black Sea bass fish instead of tilapia?
Hi Ed,
I haven’t tried it yet with sea bass, but I have seen others tried with salmon. I think you can try it as long as it’s fillet. Let me know how it goes! Cheers
Pwede ba isama ang ulo at tinik ng malaking isda na tilapia sa buro? Kung isama d ba marinik at matigas ito? Kc ako tinatanggal ko pa. Salamat
Hi Lulamae,
Yes tama ginawa mo wag mo isasama yung tinik at ulo ng isda. Burong isda is considered as a condiment so dapat wala tinik.
hi, pwede ba gumamit ng kahit anung klaseng isda?
Hi Edarlyn,
yung iba po ang gamit nila is Salmon fillet. pwede din ng mud fish y fillet nyo po.pwede ding hipon. then preserve for 15 to 20 days po.
Is it OK for burung isda to have few molds after 13 days? Or should i toss it?
Hi Madelyn,
I suggest you throw it away and make a new one. Ferment the buro in room temperature (23°C – 28°). You need to stir the buro once every 3 to 4 days and make sure that the container is really airtight. If on the 10th day the buro already smells sour when you check on it, it’s okay to cook it. Hope this helps.
gaano po tatagal un luto ng buto once nailagay na sa clean and dry na glass jar? maari din ba itong masira agad with in a week after ma luto na?
Hi Anne,
Thank you sa question. After maluto ang buro, pa-cool down muna bago ilipat sa clean and dry na jar at i-refrigerate kung di kaagad kakainin. Kung na-refrigerate tatagal sya ng 2 weeks. If not 2-4 days lang ay pwede na masira because may tomato.
Hello! Walang fresh tilapia samen, pwede po ba ung frozen fillet?
Hi Thea,
Yes you can use frozen fillet of any white fleshed fish. Thaw in room temperature before making. Hope this helps.
Hi..is it ok na matagal po naburo kasi yun weather paiba iba minsan malamig po at iinit hindi alam kung nabuburo sya sa weather…i think nsa 20 to 30days na po yata and hindi naman sya maamoy..hindi ba masira tyan ko pg kinain..
Hi Louie,
I tried na iburo sya up to 15 days, while mixing every 3-5 days, but not more than that. Hindi ko pa na-try up to 20 to 30 days so I cannot assure you na safe to eat. Hindi naman talaga maamoy but it will really smell sour. I suggest making a new batch just to be safe and try to keep an eye para hindi tumagal for more than 15 days.
Paano po pag hindi nilagyan ng kamatis ang buro? Tatagal po ba siya bago di masira?
Hi Gracey,
Mas masarap if may kamatis pag ginisa kase mas flavorful at mas vibrant and dish. I suggest to place it in the fridge after na i-gisa to para di agad masira.
In Pangasinan, ginger is a very important ingredient to burong isda, We mince the ginger and mix it with the rice and salt. Not only does it help with the fermenting process, but it also lends aroma and flavor. The amount of salt can be adjusted, depending on how long you want the fermentation time. It could go for months if more salt is added– and it is more delicious if fermented for a longer time.
Most importantly, seal the top of the preparation with salt before sealing the bottle with plastic and its cap. This will prevent the preparation from developing mold and prevent outside microbes from getting into it.
Hi Alex,
Thank you for sharing. Yes, those are good ways to extend the fermenting process and to make the dish delicious.
can I use bangus instead of tilapia?
Hi Miyame,
Hindi ko pa na try with bangus. Yung iba po ang gamit nila is Salmon fillet. pwede din ng mud fish y fillet nyo po. pwede ding hipon. then preserve for 15 to 20 days. Hope this helps and let us know how it went.
I doubled these quantities and my Buro was so salty I couldn’t eat it
Hi Faith, Sorry to hear about that. Was it salty even after cooking the buro? Did you stir occasionally while fermenting the buro? Please let us know so we can help out.
I tried making 1 jar, and I have a doubt if I will open and mix it since airtight sya at baka mabulok kapag binuksan
Hi Joe,
It’s ok to open and don’t worry because you need to stir the buro once every 3 to 4 days to allow the even fermentation and texture of the rice. Make sure that the container is really airtight when you close it again. Hope this helps.