Ingredients with Measurements:
- 1 kg fish (tilapia or milkfish), cleaned and sliced into serving pieces
- 2 cups cooked rice
- 1 cup vinegar
- 1 cup water
- 1 tbsp salt
- 1 tbsp sugar
- 2 thumbs galangal, sliced
- 2 cloves garlic, minced
- 1 onion, sliced
- 2 red chili peppers, sliced
- 1 tsp black peppercorns
Special equipment needed:
- Large bowl
- Cheesecloth or clean cloth
- Glass jar with lid
Step-by-step instructions:
a. In a large bowl, mix together cooked rice, vinegar, water, salt, sugar, galangal, garlic, onion, red chili peppers, and black peppercorns.
b. Add the fish slices to the mixture and mix well until the fish is coated with the mixture.
c. Cover the bowl with cheesecloth or clean cloth and let it sit in room temperature for 2-3 days, stirring occasionally.
d. After 2-3 days, transfer the mixture to a glass jar with lid and store in the refrigerator for at least a week before serving.
Time:
Preparation time: 20 minutes
Cooking time: None
5. Temperature:
Room temperature for fermentation, refrigerated for storage.
Serving size:
4-6 servings
Nutritional information:
Calories: 200
Fat: 5g
Protein: 20g
Carbohydrates: 20g
Fiber: 1g
Sodium: 1000mg
Substitutions for ingredients:
- Tilapia or milkfish can be substituted with any firm white fish.
- Galangal can be substituted with ginger.
Variations:
- Add sliced carrots and bell peppers for added crunch and flavor.
- Use different types of vinegar for a different taste.
Tips and tricks:
- Make sure to use clean utensils and containers to avoid contamination.
- Stir the mixture occasionally to evenly distribute the flavors.
Storage instructions:
Store in a glass jar with lid in the refrigerator for up to a month.
Reheating instructions:
Burong isda is typically served cold and does not need to be reheated.
Presentation ideas:
Serve in a small bowl or on a plate with sliced tomatoes and onions.
Garnishes:
Garnish with chopped cilantro or parsley.
Pairings:
Serve with steamed rice and grilled vegetables.
Suggested side dishes:
Grilled eggplant, okra, and squash.
Troubleshooting advice:
If the mixture smells off or has mold, discard immediately.
Food safety advice:
Make sure to use clean utensils and containers to avoid contamination.
Food history:
Burong isda is a traditional Filipino dish that dates back to pre-colonial times. It was originally used as a way to preserve fish.
Flavor profiles:
Sour, salty, and slightly spicy.
Serving suggestions:
Serve as an appetizer or as a side dish.
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Region: Filipino