Ingredients with Measurements:
- 1 lb. fish (tilapia or milkfish), cleaned and deboned
- 1 cup cooked rice
- 1/2 cup vinegar
- 1/4 cup salt
- 1/4 cup sugar
- 1/4 cup ginger, sliced
- 1/4 cup garlic, minced
- 2 cups water
- 1/2 cup tamarind pulp
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 1/4 cup onion, chopped
- 1/4 cup green onions, chopped
- 2 tbsp. vegetable oil
Special equipment needed:
- Large mixing bowl
- Glass jar with lid
- Saucepan
- Blender
Step-by-step instructions:
1. In a large mixing bowl, combine cooked rice, vinegar, salt, sugar, ginger, and garlic. Mix well.
2. Stuff the fish with the rice mixture and place it in a glass jar. Cover the jar with a lid and let it sit at room temperature for 2-3 days.
3. After 2-3 days, remove the fish from the jar and rinse it with water. Pat it dry with paper towels.
4. In a saucepan, combine water, tamarind pulp, brown sugar, soy sauce, onion, and green onions. Bring to a boil and simmer for 5 minutes.
5. Using a blender, puree the sauce until smooth. Set aside.
6. In a frying pan, heat vegetable oil over medium-high heat. Fry the fish until golden brown on both sides.
7. Serve the Burong Isda with Tamarind Sauce on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Frying temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 10g
- Carbohydrates: 35g
- Protein: 30g
Substitutions for ingredients:
- Instead of tilapia or milkfish, you can use any white fish.
- Instead of tamarind pulp, you can use lime juice.
Variations:
- You can add chili peppers to the tamarind sauce for a spicy kick.
- You can use different types of vinegar for a different flavor.
Tips and tricks:
- Make sure to debone the fish properly to avoid choking hazards.
- Use a glass jar with a tight-fitting lid to prevent air from getting in.
- Adjust the amount of salt and sugar to your liking.
Storage instructions:
- Store the Burong Isda in the refrigerator for up to 1 week.
Reheating instructions:
- To reheat, microwave the fish for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the Burong Isda on a bed of lettuce or 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
- Garlic fried rice
- Grilled corn
Troubleshooting advice:
- If the fish is too salty, rinse it with water before frying.
Food safety advice:
- Make sure to clean and debone the fish properly to avoid foodborne illnesses.
Food history:
- Burong Isda is a traditional Filipino dish that dates back to pre-colonial times.
Flavor profiles:
- Sour, salty, sweet, and savory.
Serving suggestions:
- Serve as an appetizer or as a main dish.
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Region: Philippine