Burong Isda (Fermented fish)

Ingredients

• 2 cups For fermenting the rice and fish
• 2 tbsps rock salt
• 2 pcs tilapia filleted or 10 pcs small shrimps
• 2 pcs medium size tomatoes chopped For cooking the fermented rice and fish
• 3 cloves garlic chopped
• 1 medium onion sliced
• 2 tbsps cooking oil
• ½ cup water

Steps

1. Prepare sterilized glass bottle or jar with a lid.
2. Place 2 cups of rice in a bowl and add 1 ½ tbsp. rock salt. Mix well and set aside.
3. Gut tilapia and clean thoroughly then pat dry. Fillet and cut fish into small pieces then rub the remaining ½ tbsp. of rock salt on the fish pieces.
4. Spoon scoop some rice and place some at the bottom of the bottle.
5. Add some cut tilapia fish on the second layer then the rice again. Repeat the process until rice and fish are done NOTE: Make sure top layer is rice.
6. Place a clean clear plastic or cling film on the mouth of the bottle and close tightly with the lid. This will keep air from entering the bottle.
7. Store the bottle in a dry place at room temperature and ferment for at least 7 – 10 days. More than ten days it gets sourer.
8. Cooking the Burong Isda In a wok or pan heat cooking oil over medium heat. Saute the garlic, onion until garlic is fragrant and onion is translucent then add the chopped tomatoes.
9. Stir until the tomatoes soft and wilted then add the fermented rice with fish and mix well. Add water then continue stirring and let simmer for 10 mins.
10. Transfer in a serving dish with mustard leaves/boiled eggplants and enjoy it as a side dish. Bon Appetit!