Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, burong isda (fermented rice with fish). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
I use japanese rice for my buro. When fermenting the rice and fish, use sterilized glass bottles. Before putting the lid on Burong Isda consists of cold cooked rice and raw filleted fish fermented with salt for around a week.
Burong Isda (Fermented rice with fish) is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Burong Isda (Fermented rice with fish) is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. 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):
- Get 2 cups rice
- Get 2 pcs. tilapia fish (fillet) or choice of fish
- Get rock salt
This Filipino dish is common in central Luzon, Particularly in the province of Pampanga. #buro #burongisda #fermentedricefish. Das schönste Bild für buro feria , das zu Ihrem Vergnügen passt. 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.
Steps 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.
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 Hipon Fermented Rice With Shrimp. How To Make Fermented Fish Buro In Cooked Rice.
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