Burong isda is a product from salted fish with fermented rice.
1 kilo fish (dalag or hito)
2/3 cup salt
3 1/3 cup rice
6 2/3 cup water
angkak (red rice)
Equipment: Fermenting vessels
1. Preparation of the fish. Remove scales from the fish. Slice from head to tail, clean, wash and drain excess water completely. Salt and cover the fish to prevent flies from laying eggs. Allow to stand for two hours.
2. Preparation of rice. Cook the rice and cool, then blend with angkak to develop a characteristic flavor and to impart an appetite stimulating color. Pack salted fish in a mixture of salt, rice and angkak into a jar. Cover the jar with plastic bag to exclude air. Ferment for 7-10 days. Fermentation gives a pinkish color to the mixture.
3. Cooking Saute the fermented mixture with garlic and onions. Fish flesh is soft and the originally hard bones becomes tender like a cartilage after it is cooked.
Technology developed by: Industrial Technology Development Institute (DOST)