Ingredients with Measurements:
- 2 cups cooked rice
- 2 cups water
- 1 cup vinegar
- 1/2 cup sugar
- 1 tbsp salt
- 1/2 tsp black pepper
- 1 lb fish (tilapia or bangus), cleaned and deboned
- 2 ripe mangoes, diced
- 1/2 red onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- 1/4 tsp salt
Special equipment needed:
- Large bowl
- Glass jar with lid
- Grill or oven
Step-by-step instructions:
a. In a large bowl, mix water, vinegar, sugar, salt, and black pepper until sugar and salt are dissolved.
b. Add the fish to the mixture and let it sit for 30 minutes to an hour.
c. Remove the fish from the mixture and grill or bake until cooked.
d. Place the cooked fish in a glass jar and pour the remaining vinegar mixture over it.
e. Cover the jar with a lid and let it sit at room temperature for 2-3 days to ferment.
f. In a separate bowl, mix mangoes, red onion, red and green bell peppers, cilantro, lime juice, and salt to make the mango salsa.
g. Serve the burong isda with the mango salsa and cooked rice.
Time:
Preparation time: 45 minutes
Cooking time: 20-30 minutes
Fermenting time: 2-3 days
5. Temperature:
Grill or oven temperature: 375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Total fat: 5g
Cholesterol: 40mg
Sodium: 800mg
Total carbohydrates: 45g
Dietary fiber: 2g
Sugar: 20g
Protein: 20g
Substitutions for ingredients:
- Tilapia or bangus can be substituted with any white fish.
- Cilantro can be substituted with parsley.
Variations:
- Add diced tomatoes to the mango salsa.
- Use different types of vinegar such as apple cider vinegar or rice vinegar.
- Add sliced garlic and ginger to the vinegar mixture for added flavor.
Tips and tricks:
- Make sure the fish is completely deboned before cooking.
- Use a non-reactive bowl and jar when making the vinegar mixture and fermenting the fish.
- Use fresh mangoes for the salsa for the best flavor.
Storage instructions:
- Store the burong isda in the refrigerator for up to 2 weeks.
Reheating instructions:
- Reheat the burong isda in the microwave or on the stove until heated through.
Presentation ideas:
- Serve the burong isda in a glass jar for a rustic look.
- Garnish with cilantro leaves and lime wedges.
Garnishes:
- Cilantro leaves
- Lime wedges
Pairings:
- Steamed vegetables such as broccoli or bok choy
- Grilled or roasted sweet potatoes
Suggested side dishes:
- Garlic fried rice
- Grilled corn on the cob
Troubleshooting advice:
- If the fish is too salty, rinse it with water before cooking.
- If the vinegar mixture is too sour, add more sugar to balance the flavor.
Food safety advice:
- Make sure the fish is cooked thoroughly before eating.
- Use clean utensils and equipment when handling the fish and vinegar mixture.
Food history:
- Burong isda is a traditional Filipino dish that dates back to pre-colonial times. It was a way of preserving fish before refrigeration was invented.
Flavor profiles:
- The burong isda has a tangy and slightly sour flavor from the vinegar mixture. The mango salsa adds a sweet and refreshing taste.
Serving suggestions:
- Serve the burong isda as a main dish for lunch or dinner.
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Region: Philippine