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burong isda with mustard leaves
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4.50 from 4 votes

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

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.
    cold rice
  • 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.
    filleted tilapia
  • 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.
    rice and fish layer
  • 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.
    bottle with lid
  • 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.
    ingredients
  • 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!