Burong Isda

(pic:credit to owner)

Ingredients
4 kilos of fresh water fish(Tilapia, Mudfish)
2 kilos of rice (Jasmine rice)
Rock salt
Garlic
Onions
Tomato
Oil

Note: 

Everything should be kept clean, otherwise, it might ruin the fermenting process.

Fish preparation:

The fish can be any fresh water, we are using tilapia or mudfish.

Clean the fish thoroughly and slice it daing style. If you are unable to find the smaller fish, you may opt to remove the middle bone of the fish, and even the head.

Drain the fish properly. After this has drained, salt it like when you make daing, enough to season thoroughly. Then, allow the water to drain again. You can put in the refrigerator to keep bugs away.

Rice preparation:

Cook the 2 kilos of rice, but not malata. Just cook it properly.

Allow the rice to cool on a tray and ensure that no flies set on the rice. Once it’s cold, season the rice with rock salt like when you make sinangag.

Layering:

1. Using a container like a Tupperware or something with airtight lids, do layer the rice and fish.

2. Put one layer of rice, about an inch, and ensure that the bottom is completely covered by the rice. Follow this by the fish. Usually, we have two pieces of fish per layer. Squeeze  again, and with every layer you put into it, ensuring that you end the layers with the rice.

3.The container you use should be almost full, with just an inch of air from the rice to the cover. Close tightly and set aside. Every 3rd day since the buro was made, open it and squeeze the items down even further. Note that this will really smell like it’s fermenting.

4. The buro will be fermented for a total of 8 to 10 days. It depends on the sourness level you want. We can sauté by the 8th day.

5.  You can place the buro in lower area of you refrigerator or in cooler place in basement for long term storage.

Preparation and Cooking 

1. On the 8th day, prepare the garlic, onions and tomato. There should be enough oil in the pan when you’re cooking it that some oil are floating on top.

2.  Saute the ingredients, and followed by the buro. But be patient and keep it on low fire. Mix it around every few minutes to cook it through and so it wouldn’t burn.