Ingredients with Measurements:
- 1 kg fish (tilapia or bangus), cleaned and deboned
- 2 cups rice
- 2 cups water
- 1/4 cup salt
- 1/4 cup sugar
- 10-12 pieces kaffir lime leaves
Special equipment needed:
- Large mixing bowl
- Cheesecloth or banana leaves
- Glass jar with lid
Step-by-step instructions:
a. Cook the rice with water until it is fully cooked.
b. In a large mixing bowl, combine the cooked rice, salt, sugar, and kaffir lime leaves. Mix well.
c. Place a layer of the rice mixture at the bottom of the glass jar.
d. Add a layer of fish on top of the rice.
e. Repeat the layers of rice and fish until all the ingredients are used up.
f. Cover the jar with cheesecloth or banana leaves and let it sit at room temperature for 3-5 days, or until the fish is fully fermented.
g. Once the fish is fermented, remove the cheesecloth or banana leaves and cover the jar with a lid.
h. Store the Burong Isda in the refrigerator for up to 2 weeks.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
5. Temperature:
Room temperature for fermentation, refrigerated for storage.
Serving size:
4-6 servings
Nutritional information:
Calories: 200 per serving
Fat: 5g
Protein: 20g
Carbohydrates: 20g
Sodium: 2000mg
Substitutions for ingredients:
- Any type of fish can be used instead of tilapia or bangus.
- Brown sugar can be used instead of white sugar.
Variations:
- Add sliced ginger or garlic for added flavor.
- Use different herbs or spices for a different flavor profile.
Tips and tricks:
- Make sure the fish is fully deboned before using.
- Use a glass jar with a tight-fitting lid to prevent air from getting in.
- Taste the Burong Isda before serving to make sure it is not too salty.
Storage instructions:
Store the Burong Isda in the refrigerator for up to 2 weeks.
Reheating instructions:
The Burong Isda can be eaten cold or at room temperature. It does not need to be reheated.
Presentation ideas:
Serve the Burong Isda on a platter with sliced tomatoes and onions.
Garnishes:
Garnish with chopped cilantro or parsley.
Pairings:
Serve with steamed rice and a side of vegetables.
Suggested side dishes:
- Steamed vegetables
- Pickled vegetables
- Grilled eggplant
Troubleshooting advice:
- If the Burong Isda is too salty, rinse it with water before serving.
- If the fish is not fully fermented, let it sit at room temperature for another day or two.
Food safety advice:
- Make sure the fish is fully cooked before using.
- Use clean utensils and containers when making the Burong Isda.
- Store the Burong Isda in the refrigerator to prevent spoilage.
Food history:
Burong Isda is a traditional Filipino dish that dates back to pre-colonial times. It was originally made as a way to preserve fish for long periods of time.
Flavor profiles:
The Burong Isda has a tangy and slightly sour flavor, with a hint of sweetness from the sugar.
Serving suggestions:
Serve the Burong Isda as a side dish or as a main course with steamed rice.
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Region: Philippine