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.
Prep Time15 minutes mins
Cook Time20 minutes mins
Fementation7 days d
Total Time35 minutes mins
Course: Side Dish
Cuisine: Filipino
Keyword: burong isda, burong isda recipe, fermented rice and fish, tagilo
Servings: 1 bottle
Calories:
Author: Bebs Lott
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
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!