Ingredients with Measurements:
- 1 kilogram of fresh fish (tilapia, bangus, or dalag)
- 1 cup of rice wash
- 1/4 cup of rock salt
- 1/4 cup of tamarind pulp
- 1 tablespoon of sugar
- 1 tablespoon of garlic, minced
- 1 tablespoon of ginger, minced
- 1 red onion, sliced
- 2 pieces of red chili pepper, sliced
- 1 cup of water
Special Equipment Needed:
- Large mixing bowl
- Glass jar with lid
- Cheesecloth
Step-by-Step Instructions:
1. Clean the fish thoroughly and remove the scales and guts. Cut the fish into serving sizes and set aside.
2. In a large mixing bowl, combine the rice wash and rock salt. Mix well until the salt is dissolved.
3. Add the fish to the mixture and make sure that each piece is coated with the mixture.
4. Transfer the fish into a glass jar and cover it with a cheesecloth. Let it ferment for 2-3 days in a cool and dry place.
5. After 2-3 days, remove the cheesecloth and rinse the fish with water. Set aside.
6. In a separate bowl, mix the tamarind pulp, sugar, and water. Set aside.
7. In a pan, sauté the garlic, ginger, onion, and chili pepper until fragrant.
8. Add the tamarind mixture to the pan and let it simmer for 5 minutes.
9. Add the fermented fish to the pan and let it cook for 10-15 minutes or until the fish is fully cooked.
10. Serve hot with steamed rice.
- Time:
Preparation time: 30 minutes
- Fermentation time: 2-3 days
- Cooking time: 20 minutes
Temperature:
- Room temperature for fermentation
- Medium heat for cooking
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 200
- Fat: 5g
- Protein: 20g
- Carbohydrates: 15g
- Fiber: 2g
Substitutions for ingredients:
- Instead of tamarind pulp, you can use calamansi juice or vinegar.
- Instead of rock salt, you can use sea salt or kosher salt.
Variations:
- You can add vegetables like eggplant, okra, or string beans to the dish.
- You can use different types of fish like salmon or mackerel.
Tips and Tricks:
- Make sure to clean the fish thoroughly to avoid any unpleasant taste.
- Use a glass jar with a tight-fitting lid to prevent air from entering the jar during fermentation.
- You can adjust the amount of sugar and chili pepper according to your preference.
Storage Instructions:
- Store the leftover burong isda in an airtight container in the refrigerator for up to 1 week.
Reheating Instructions:
- Reheat the burong isda in a pan over low heat until heated through.
Presentation Ideas:
- Serve the burong isda in a traditional Filipino clay pot.
- Garnish with sliced tomatoes and cilantro.
Pairings:
- Serve with steamed rice and a side of sautéed vegetables.
Suggested Side Dishes:
- Ginisang Ampalaya (Sautéed Bitter Melon)
- Adobong Kangkong (Stir-Fried Water Spinach)
Troubleshooting Advice:
- If the fish smells bad during fermentation, discard it and start over.
- If the fish is too salty, rinse it with water before cooking.
Food Safety Advice:
- Make sure to use clean utensils and equipment when preparing the dish.
- Keep the fish in a cool and dry place during fermentation 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 longer periods of time.
Flavor Profiles:
- The dish has a sour and salty flavor with a hint of sweetness from the sugar.
Serving Suggestions:
- Serve the dish with a side of steamed rice and a cold drink like iced tea or soda.
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Region: Philippine