Ingredients with Measurements:
- 1 kg fish (tilapia or bangus), cleaned and sliced
- 1 cup rice wash
- 1/2 cup vinegar
- 1/4 cup salt
- 1/4 cup turmeric powder
- 1/4 cup ginger, sliced
- 1/4 cup garlic, minced
- 1/4 cup onion, sliced
- 1/4 cup red bell pepper, sliced
- 1/4 cup green bell pepper, sliced
- 1/4 cup carrots, sliced
- 1/4 cup raisins
- 1/4 cup sugar
Special equipment needed:
- Large mixing bowl
- Glass jar with lid
- Cheesecloth
Step-by-step instructions:
1. In a large mixing bowl, combine rice wash, vinegar, salt, turmeric powder, ginger, garlic, onion, red bell pepper, green bell pepper, carrots, raisins, and sugar. Mix well.
2. Add the fish slices to the mixture and mix until the fish is well-coated.
3. Transfer the mixture to a glass jar and cover with a cheesecloth. Let it ferment for 3-5 days at room temperature.
4. Once fermented, remove the cheesecloth and cover the jar with a lid. Store in the refrigerator for at least 2 days before serving.
- Time:
Preparation time: 30 minutes
- Fermentation time: 3-5 days
- Refrigeration time: 2 days
- Cooking time: None
Temperature:
- Room temperature for fermentation
- Refrigerator temperature for storage
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 200 per serving
- Fat: 5g
- Carbohydrates: 15g
- Protein: 25g
Substitutions for ingredients:
- Tilapia or bangus can be substituted with any white fish.
- Rice wash can be substituted with water.
- Turmeric powder can be substituted with fresh turmeric root.
Variations:
- Add chili peppers for a spicier version.
- Use different vegetables such as cabbage, green beans, or tomatoes.
Tips and tricks:
- Use a glass jar with a wide mouth for easy mixing.
- Make sure the fish is well-coated with the mixture to ensure even fermentation.
- Taste the burong isda after 2 days of refrigeration and adjust the seasoning if needed.
Storage instructions:
- Store in the refrigerator for up to 2 weeks.
Reheating instructions:
- Burong isda is typically eaten cold and does not need to be reheated.
Presentation ideas:
- Serve in a small bowl or on a plate with sliced tomatoes and cucumber.
Garnishes:
- Garnish with chopped scallions or cilantro.
Pairings:
- Serve with steamed rice or as a side dish for grilled or fried meats.
Suggested side dishes:
- Fresh vegetables such as sliced tomatoes, cucumber, or lettuce.
Troubleshooting advice:
- If the burong isda smells bad or has mold, discard immediately.
Food safety advice:
- Make sure to use clean utensils and equipment when making burong isda.
- Wash hands thoroughly before and after handling fish.
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.
Flavor profiles:
- Tangy, salty, and slightly sweet.
Serving suggestions:
- Serve as a side dish or as a main course with steamed rice.
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Region: Philippine