Ingredients with Measurements:
- 1 lb. fresh fish (tilapia, bangus, or galunggong)
- 1 cup cooked rice
- 1/4 cup salt
- 1/4 cup vinegar
- 1/4 cup water
- 1/4 cup sugar
- 1/4 cup sliced shallots
- 1/4 cup sliced ginger
- 1/4 cup sliced green onions
- 1/4 cup sliced red bell pepper
- 1/4 cup sliced carrots
Special Equipment Needed:
- Large mixing bowl
- Glass jar with lid
Step-by-Step Instructions:
1. Clean the fish and remove the head, tail, and internal organs. Cut into small pieces and set aside.
2. In a large mixing bowl, combine the cooked rice, salt, vinegar, water, and sugar. Mix well until the rice is mashed.
3. Add the sliced shallots, ginger, green onions, red bell pepper, and carrots to the mixture. Mix well.
4. Add the fish pieces to the mixture and mix until the fish is well coated.
5. Transfer the mixture to a glass jar with a lid. Press the mixture down to remove any air pockets.
6. Cover the jar with a lid and let it sit at room temperature for 2-3 days.
7. After 2-3 days, open the jar and check if the fish is sour enough. If not, let it sit for another day or two.
8. Once the fish is sour enough, store it in the refrigerator.
- Time:
Preparation time: 30 minutes
- Cooking time: 2-3 days
Temperature:
- Room temperature for 2-3 days
- Refrigerator temperature for storage
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 2g
- Carbohydrates: 20g
- Protein: 15g
Substitutions for ingredients:
- Instead of tilapia, bangus, or galunggong, you can use any fresh fish available.
- You can use white or brown sugar instead of granulated sugar.
Variations:
- You can add other vegetables like sliced cucumber, tomatoes, or green mangoes.
- You can add chili peppers for a spicy kick.
Tips and Tricks:
- Use a glass jar with a tight-fitting lid to prevent air from getting in.
- Make sure the fish is fresh and cleaned properly.
- Use a clean spoon when serving to prevent contamination.
Storage Instructions:
- Store the burong isda in the refrigerator for up to 2 weeks.
Reheating Instructions:
- Burong isda is usually eaten cold or at room temperature. Do not reheat.
Presentation Ideas:
- Serve the burong isda in a small bowl or on a plate with sliced tomatoes and cucumber.
Garnishes:
- Garnish with sliced green onions or cilantro.
Pairings:
- Burong isda is usually eaten with rice.
Suggested Side Dishes:
- Serve with steamed vegetables like broccoli or bok choy.
Troubleshooting Advice:
- If the fish smells bad or has a slimy texture, discard it immediately.
Food Safety Advice:
- Make sure to clean all utensils and equipment before using.
- Wash your hands thoroughly before and after handling the fish.
Food History:
- Burong isda is a traditional Filipino dish that dates back to pre-colonial times.
Flavor Profiles:
- Sour, salty, and slightly sweet.
Serving Suggestions:
- Serve as a side dish or as a main dish with rice.
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Region: Philippine