Burong Isda (Fermented fish)
Ingredients
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2 cups For fermenting the rice and fish
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2 tbsps rock salt
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2 pcs tilapia filleted or 10 pcs small shrimps
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2 pcs medium size tomatoes chopped For cooking the fermented rice and fish
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3 cloves garlic chopped
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1 medium onion sliced
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2 tbsps cooking oil
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½ cup water
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Prepare sterilized glass bottle or jar with a lid.
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Place 2 cups of rice in a bowl and add 1 ½ tbsp. rock salt. Mix well and set aside.
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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.
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Spoon scoop some rice and place some at the bottom of the bottle.
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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.
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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.
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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.
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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.
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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.
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Transfer in a serving dish with mustard leaves/boiled eggplants and enjoy it as a side dish. Bon Appetit!
Please be mindful of any allergies you and/or your family may have before you try out this recipe.