Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, burong isda (fermented rice with fish). It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Burong Isda (Fermented rice with fish) is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look wonderful. Burong Isda (Fermented rice with fish) is something that I have loved my whole life.
Great recipe for Burong Isda (Fermented rice with fish). This is a traditional dish of kapampangan locals. usually served with boiled eggplant or mustard leaves. Please bear in mind to have a clean hands clean utensils and clean cooking area without any flies or bugs, it may ruin the fermentation.
To begin with this recipe, we have to first prepare a few ingredients. You can have burong isda (fermented rice with fish) using 3 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Burong Isda (Fermented rice with fish):
- Take 2 cups rice
- Make ready 2 pcs. tilapia fish (fillet) or choice of fish
- Get rock salt
Great recipe for Burong Isda (Fermented rice with fish). This is a traditional dish of kapampangan locals. usually served with boiled eggplant or mustard leaves. Is a bright reddish purple fermented rice, which acquires its colour from being cultivated with the mold Monascus purpureus. This is a recipe of fermented mudfish with cooked rice, salt and fermented red yeast rice called "angkak".
Instructions to make Burong Isda (Fermented rice with fish):
- Wash 2 cups of rice for at least 4 times or until the water becomes clear. cook it in rice cooker with 3 cups of water.I use japanese rice for my buro.(always add 1 cup of water in every 2 cups of rice.for example you'll cook 5 cups of rice, then you should put 6 cups of rice to cook it for a mashy outcome)
- Once cooked, set aside the rice.let it cool down.I used cling wrap and cover the rice and let it cool down inside the fridge to rush the cooling stage of the rice.
- Season the rice with salt, you might want to taste it to determine the amount of salt needed. I don't have rock salt in my kitchen so i use iodized salt.But i strongly suggest to use rock salt for this.
- Clean and fillet the fish.remove blood and fats.
- Put the fillet in a colander/ strainer to drain water.
- Once drained, add salt on fillet. as if you're making a salted fish.just enough to cover each fillet.
- The layering part, make sure that your top and bottom portion is rice.compressed and evenly spread. layer rice.
- Second layer fish.and so on.until you consumed the rice and fish you prepared.
- After layering,cover your fermenting container with cling wrap to avoid air from coming in. or use air lock container.
- Store the container in a room temp. for 8-10 days.The more storing days,the sour it gets.
A native Filipino delicacy from Pangasinan and Pampangga provinces. If you are wondering what is "angkak", then it is what make the burong dalag looks more attractive by giving it a red pinkish color and will give the buro a. Balao-balao or burong hipon is made from fermented rice and shrimp use as dipping sauce for grilled, roasted or fried fish and vegetables like okra or eggplant. This shrimp buro is almost the same in preparation as the traditional fish buro where fish and rice is mixed and fermented. As fermentation proceeds and the shrimp and rice become acidic, the crunchy chitins of the shrimp shells soften.
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