Ingredients with Measurements:
- 1 lb. fresh fish (mackerel or tilapia), cleaned and deboned
- 2 cups cooked rice
- 1 cup coconut milk
- 1/2 cup vinegar
- 1/4 cup salt
- 1/4 cup sugar
- 2 stalks lemongrass, bruised and chopped
- 3 cloves garlic, minced
- 1 small onion, chopped
- 1 red chili pepper, sliced (optional)
- Banana leaves for wrapping
Special equipment needed:
- Large mixing bowl
- Steamer
- Aluminum foil
Step-by-step instructions:
1. In a large mixing bowl, combine cooked rice, coconut milk, vinegar, salt, sugar, lemongrass, garlic, onion, and chili pepper (if using). Mix well.
2. Add the fish to the mixture and mix until the fish is fully coated.
3. Prepare the banana leaves by wiping them clean and cutting them into 8-inch squares.
4. Place a spoonful of the fish mixture onto the center of each banana leaf square.
5. Fold the banana leaves to wrap the fish mixture into a small package. Secure the edges with toothpicks.
6. Place the wrapped fish onto a steamer and steam for 20-25 minutes or until the fish is fully cooked.
7. Remove the toothpicks and serve the burong isda hot or cold.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Steamer temperature: Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 30g
Protein: 12g
Sodium: 300mg
Substitutions for ingredients:
- You can use any type of fresh fish that you prefer.
- If you don't have lemongrass, you can use lemon zest as a substitute.
- You can use brown sugar instead of white sugar.
Variations:
- You can add other vegetables such as carrots, bell peppers, or green beans to the mixture.
- You can use other herbs such as basil or cilantro to add more flavor.
Tips and tricks:
- Make sure to fully coat the fish with the mixture to ensure that it is well-seasoned.
- Use fresh banana leaves for the best flavor.
- You can also use aluminum foil if banana leaves are not available.
Storage instructions:
- Store leftover burong isda in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the burong isda for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the burong isda on a platter lined with fresh banana leaves.
- Garnish with sliced chili peppers and chopped cilantro.
Pairings:
- Serve with steamed rice and a side of vegetables.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy
- A simple salad with a vinaigrette dressing
Troubleshooting advice:
- If the fish is too dry, add more coconut milk to the mixture.
- If the fish is too salty, reduce the amount of salt in the recipe.
Food safety advice:
- Make sure to fully cook the fish to avoid any foodborne illnesses.
- Use clean utensils and equipment when preparing the dish.
Food history:
- Burong isda is a traditional Filipino dish that is typically eaten as a snack or side dish.
Flavor profiles:
- The dish has a tangy and slightly sweet flavor from the vinegar and sugar, with a hint of lemongrass and coconut.
Serving suggestions:
- Serve the burong isda as an appetizer or snack.
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