Ingredients with Measurements:
- 1 cup Burong Isda (fermented fish)
- 1 cup coconut milk
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 2 green chili peppers, sliced
- 2 tablespoons cooking oil
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a pan, heat the cooking oil over medium heat.
2. Add the chopped onion, minced garlic, and sliced ginger. Sauté until fragrant.
3. Add the sliced green chili peppers and sauté for another minute.
4. Add the Burong Isda and stir-fry for 2-3 minutes.
5. Pour in the coconut milk and stir well.
6. Season with salt and pepper to taste.
7. Simmer the mixture for 5-7 minutes or until the sauce thickens.
8. Serve hot with steamed rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 240
- Fat: 20g
- Carbohydrates: 8g
- Protein: 10g
Substitutions for ingredients:
- Burong Isda can be substituted with other fermented fish or shrimp paste.
- Green chili peppers can be substituted with red chili peppers or bell peppers.
Variations:
- Add vegetables such as eggplant, okra, or bitter gourd for a more nutritious dish.
- Use coconut cream instead of coconut milk for a richer sauce.
Tips and tricks:
- Rinse the Burong Isda with water before using to remove excess saltiness.
- Adjust the amount of chili peppers according to your preferred level of spiciness.
- Use freshly squeezed coconut milk for a more authentic taste.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Burong Isda with Coconut Milk in a pan over low heat until heated through.
Presentation ideas:
- Serve the Burong Isda with Coconut Milk in a traditional Filipino clay pot for an authentic presentation.
Garnishes:
- Top with chopped scallions or cilantro for added flavor and color.
Pairings:
- Serve with steamed rice and a side of fresh vegetables such as sliced tomatoes or cucumber.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy.
- Grilled or fried fish.
Troubleshooting advice:
- If the sauce is too thick, add a little water or coconut milk to thin it out.
- If the sauce is too thin, simmer for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the Burong Isda with Coconut Milk thoroughly to avoid any foodborne illnesses.
Food history:
- Burong Isda is a traditional Filipino dish made by fermenting fish in salt for several days. It is a popular condiment and ingredient in many Filipino dishes.
Flavor profiles:
- The Burong Isda with Coconut Milk has a salty, tangy, and slightly spicy flavor with a creamy and rich sauce.
Serving suggestions:
- Serve the Burong Isda with Coconut Milk as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine