Recipe: Yummy Burong Isda (Fermented rice with fish)

Burong Isda (Fermented rice with fish). I use japanese rice for my buro. Burong isda (literally "pickled fish") is a Filipino dish consisting of cooked rice and raw filleted fish fermented with salt and angkak (red yeast rice) for around a week. The dish is common in central Luzon, most notably in the province of Pampanga.

This Filipino dish is common in central Luzon, Particularly in the province of Pampanga. A colleague just arrived from a month vacation in the Philippines and brought some fermented rice with fish also known as Burong Isda by pinoys as. Fish flesh is soft and the originally hard bones becomes tender like a cartilage after it is cooked. You can cook Burong Isda (Fermented rice with fish) using 3 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Burong Isda (Fermented rice with fish)

1. It's 2 cups of rice.
2. You need 2 pcs. of tilapia fish (fillet) or choice of fish.
3. Prepare of rock salt.

Burong Isda (Sauteed Fermented Fish with Rice). Burong isda (literally pickled fish) is a Filipino dish consisting of cooked rice and raw filleted fish fermented with salt and angkak (red yeast rice) for around a week. The dish is common in central Luzon, most notably in the province of Pampanga. Angkak may also be omitted, especially in western.

Burong Isda (Fermented rice with fish) step by step

1. 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).
2. 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..
3. 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..
4. Clean and fillet the fish.remove blood and fats..
5. Put the fillet in a colander/ strainer to drain water..
6. Once drained, add salt on fillet. as if you're making a salted fish.just enough to cover each fillet..
7. The layering part, make sure that your top and bottom portion is rice.compressed and evenly spread. layer rice..
8. Second layer fish.and so on.until you consumed the rice and fish you prepared..
9. After layering,cover your fermenting container with cling wrap to avoid air from coming in. or use air lock container..
10. Store the container in a room temp. for 8-10 days.The more storing days,the sour it gets..

Burong isda (literally "pickled fish") is a Filipino dish consisting of cooked rice and raw filleted fish fermented with salt and angkak (red yeast rice) for around a week. Burong isda variants are usually named after the fish they were made with. The most common kinds of burong isda include burong. Several variations of burong isda are available in markets and its name depend. Indigenous fermented foods may be classified according to a number of different criteria.