Burong Isda (Fermented rice with fish)
Burong Isda (Fermented rice with fish)

Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, burong isda (fermented rice with fish). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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. Burong Isda / Tagilo As I have mentioned in my Ube Halaya post, we spent the Christmas and New year in the Philippines.

Burong Isda (Fermented rice with fish) is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Burong Isda (Fermented rice with fish) is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have burong isda (fermented rice with fish) using 3 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Burong Isda (Fermented rice with fish):
  1. Make ready 2 cups rice
  2. Get 2 pcs. tilapia fish (fillet) or choice of fish
  3. Prepare rock salt

These products, when fermented, become acidic with a cheese-like aroma. A native Filipino delicacy from Pangasinan and Pampangga provinces. Traditionally fermented food products are important in the Filipino diet. The most popular fermented products in the Philippines are: bagoong (fish paste and shrimp paste), patis (fish sauce), burong isda (fermented fish-rice mixture) and balao-balao (fermented shrimp-rice mixture).

Instructions to make Burong Isda (Fermented rice with fish):
  1. Wash 2 cups of rice for at least 4 times or until the water becomes clear. cook it in rice cooker with 3 cups of water.I use japanese rice for my buro.(always add 1 cup of water in every 2 cups of rice.for example you'll cook 5 cups of rice, then you should put 6 cups of rice to cook it for a mashy outcome)
  2. Once cooked, set aside the rice.let it cool down.I used cling wrap and cover the rice and let it cool down inside the fridge to rush the cooling stage of the rice.
  3. Season the rice with salt, you might want to taste it to determine the amount of salt needed. I don't have rock salt in my kitchen so i use iodized salt.But i strongly suggest to use rock salt for this.
  4. Clean and fillet the fish.remove blood and fats.
  5. Put the fillet in a colander/ strainer to drain water.
  6. Once drained, add salt on fillet. as if you're making a salted fish.just enough to cover each fillet.
  7. The layering part, make sure that your top and bottom portion is rice.compressed and evenly spread. layer rice.
  8. Second layer fish.and so on.until you consumed the rice and fish you prepared.
  9. After layering,cover your fermenting container with cling wrap to avoid air from coming in. or use air lock container.
  10. Store the container in a room temp. for 8-10 days.The more storing days,the sour it gets.

Buro or burong is the Filipino term for pickles. While there are many different varieties of pickled food in the Philippines, pickled shrimp (burong hipon), pickled fish (burong isda), and pickled green mangoes (burong mangga) are some of the most popular options. Cook the rice and cool, then blend with angkak to develop a characteristic flavor and to impart an appetite stimulating color. Pack salted fish in a mixture of salt, rice and angkak into a jar. Cover the jar with plastic bag to exclude air.

So that’s going to wrap it up for this exceptional food burong isda (fermented rice with fish) recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!