Hello @blurt community Are you familiar with a Burong Isda pickled fish consisting of cooked rice and raw filleted fish fermented with salt. Sounds awful, I didn't want to try it at first. Its like a rotten rice with a raw fish. But as the years goes by, often seeing it on our plate I realized that it's safe to eat and delicious too.
Today's post is about the procedure on how to make a Burong Isda. The fish that we used is from my brother-in-law fresh and free. We clean the fish thoroughly, wash it with vinegar and marinate it with vinegar for three hours or more depending on how many fish are we going to used. After marinating remove the excess liquid. Now the rice, my husband wants it to be soft like a porridge, his reason; it's more tasty and can make the process of fermentation faster.
After cooking the rice, set aside it's need to be cool. One and half cup of rice add one tablespoon of salt, mixed it well and now let me show how to make it. Make sure that your hands are clean. Your container is dry and clean too.
First add the rice
Second add the fish
Here's what it looks like, repeat the same process until you're all done. Just make sure that on top is rice not fish. Here's what it looks like, now set aside you need to wait for 7-10 days. The longer it takes the more it became sour.
When it's already fermented, it's ready to be cooked. All that it's need is garlic, onion, tomatoes, cooking oil, seasoning, water and fish sauce. Saute the ingredients and put the Burong Isda this time I don't have any pictures because hubby is not a fan of taking pictures when his cooking. Make sure to crash the fish thoroughly. You don't need to cooked it all just a part that you know you will be able to eat. Don't worry because it'll not spoil. The cooked Burong Isda can last, specially when you put in the fridge. You can preheat or cooked it again with the same ingredients. Burong Isda is paired with grilled fish and vegetables, fried fish and vegetables. I get addicted to it because its delicious.
Thank you for reading
XoXo, @usagigallardo15