Ingredients with Measurements:
- 1 lb. of fish (tilapia or milkfish)
- 1 cup of rice
- 1 cup of water
- 1 tbsp. of salt
- 1 tbsp. of vinegar
- 2 cloves of garlic, minced
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 tbsp. of tomato paste
- 1 tsp. of sugar
- 1 tsp. of chili flakes
- 2 tbsp. of cooking oil
Special equipment needed:
- A large bowl
- A colander
- A pot
- A frying pan
Step-by-step instructions:
1. Rinse the fish thoroughly and cut into bite-sized pieces. Put the fish in a large bowl and sprinkle with salt and vinegar. Mix well and let it sit for 30 minutes.
2. Rinse the rice and put it in a pot with 1 cup of water. Bring to a boil and then reduce the heat to low. Cover and simmer for 15 minutes or until the rice is cooked.
3. Drain the fish using a colander and set aside.
4. In a frying pan, heat the cooking oil over medium heat. Add the garlic and onion and sauté until the onion is translucent.
5. Add the chopped tomatoes and tomato paste. Stir well and cook for 5 minutes.
6. Add the sugar and chili flakes. Stir well and cook for another 5 minutes.
7. Add the fish to the pan and stir gently to coat with the tomato sauce. Cook for 10 minutes or until the fish is cooked through.
8. Serve the Burong Isda with Spicy Tomato Sauce over the cooked rice.
Time:
Preparation time: 40 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 10g
Carbohydrates: 40g
Protein: 15g
Substitutions for ingredients:
- Fish: You can use any white fish such as cod or haddock.
- Rice: You can use brown rice or quinoa instead of white rice.
- Chili flakes: You can use fresh chili peppers or hot sauce instead of chili flakes.
Variations:
- You can add vegetables such as bell peppers or carrots to the tomato sauce.
- You can use different types of fish or seafood such as shrimp or squid.
- You can add coconut milk to the tomato sauce for a creamier texture.
Tips and tricks:
- Make sure to rinse the fish thoroughly to remove any excess salt and vinegar.
- Use a non-stick frying pan to prevent the fish from sticking to the pan.
- Adjust the amount of chili flakes according to your preference for spiciness.
Storage instructions:
Store the leftover Burong Isda with Spicy Tomato Sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Burong Isda with Spicy Tomato Sauce in a microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the Burong Isda with Spicy Tomato Sauce in a shallow bowl over the cooked rice.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Serve with a side of steamed vegetables such as broccoli or green beans.
Suggested side dishes:
Steamed vegetables, garlic bread, or a side salad.
Troubleshooting advice:
- If the tomato sauce is too thick, add a little bit of water to thin it out.
- If the fish is overcooked, reduce the cooking time or lower the heat.
Food safety advice:
Make sure to cook the fish thoroughly to prevent any foodborne illnesses.
Food history:
Burong Isda is a traditional Filipino dish made by fermenting fish with rice. It is a popular dish in the Philippines and is often served as a side dish or a main course.
Flavor profiles:
The Burong Isda has a tangy and slightly sour flavor from the fermentation process. The Spicy Tomato Sauce adds a sweet and spicy flavor to the dish.
Serving suggestions:
Serve the Burong Isda with Spicy Tomato Sauce as a main course with a side of steamed vegetables and rice.
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Region: Filipino