📝 About This Recipe
A soul-stirring delicacy from the heart of Central Luzon, Burong Isda is a masterclass in the ancient art of Filipino fermentation. Fresh freshwater fish is cured in a bed of cool, salted rice, transforming over several days into a complex, tangy, and deeply savory condiment known as 'umami gold.' When sautéed with aromatics, it creates a velvety, funky sauce that is the ultimate companion to grilled meats and crisp vegetables.
🥗 Ingredients
The Fermentation Base
- 500 grams Freshwater Fish (Tilapia or Dalag/Mudfish) (cleaned, scaled, and filleted into 2-inch pieces)
- 4 cups Cooked Jasmine Rice (cooled completely to room temperature; slightly mushy texture is preferred)
- 1/4 cup Rock Salt (non-iodized salt is crucial for proper fermentation)
- 1/2 cup Bamboo Shoots (Labong) (finely julienned and parboiled; optional but adds great texture)
- 2 tablespoons Ginger (peeled and finely minced for the fermentation jar)
The Sauté (Gisa)
- 3 tablespoons Cooking Oil (neutral oil like canola or vegetable oil)
- 6 cloves Garlic (peeled and minced)
- 1 large Red Onion (finely chopped)
- 2 tablespoons Fresh Ginger (sliced into thin matchsticks)
- 3 medium Roma Tomatoes (diced small)
- 2-3 pieces Bird's Eye Chilies (Siling Labuyo) (chopped for a spicy kick)
- 1 teaspoon Fish Sauce (Patis) (to taste, if extra salt is needed after cooking)
- 1/2 teaspoon Sugar (to balance the intense acidity)
👨🍳 Instructions
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1
Start by preparing the fish. Rub the fish fillets thoroughly with about 1 tablespoon of the rock salt. Let them sit in a colander for 30 minutes to draw out excess moisture, then pat them very dry with paper towels.
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2
In a large mixing bowl, combine the cooled cooked rice with the remaining rock salt and the minced ginger. Mix well until the salt is evenly distributed.
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3
If using bamboo shoots, fold them gently into the rice mixture. These provide a lovely crunch against the soft rice.
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4
Sterilize a glass jar with boiling water and dry it completely. Place a layer of the rice mixture at the bottom of the jar.
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5
Layer pieces of fish over the rice, then cover with more rice. Repeat this layering process, ensuring the final top layer is a thick coating of rice.
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6
Press down firmly on the mixture to remove any air pockets. Seal the jar tightly with a lid.
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7
Store the jar in a cool, dark place (like a kitchen cupboard) for 7 to 10 days. The rice will soften and develop a distinct, sour aroma. If it turns pink (using Angkak) or stays white/cream, that is normal; however, discard if you see black or green mold.
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8
Once fermented, it's time to cook. Heat the cooking oil in a wide pan or wok over medium heat.
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9
Sauté the ginger matchsticks until fragrant and slightly golden, then add the garlic and onions. Cook until the onions are translucent and soft.
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10
Add the diced tomatoes and cook, mashing them with your spatula, until they break down into a jammy consistency.
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11
Scoop the fermented fish and rice mixture into the pan. Stir gently to combine with the aromatics.
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12
Lower the heat and let it simmer for 10-15 minutes. The rice will break down further into a thick, porridge-like sauce and the fish will become very tender.
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13
Add the chilies and sugar. Taste the mixture; the fermentation should provide plenty of saltiness, but add a splash of fish sauce if you desire more depth.
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14
Continue cooking until the oil starts to separate from the mixture and the 'bura' has reached a thick, spreadable consistency.
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15
Remove from heat and serve warm or at room temperature.
💡 Chef's Tips
Use only the freshest fish possible; any 'off' smell before fermentation will be amplified later. Ensure all utensils and jars are bone-dry, as stray water can introduce bad bacteria and spoil the ferment. If you prefer a pink hue (traditional in some regions), add 1 teaspoon of powdered 'angkak' (red yeast rice) to the rice mixture. Never use a metal container for the fermentation process, as the acid and salt will react with the metal; glass or ceramic is best. If the mixture is too thick when sautéing, add a small splash of water to reach your desired consistency.
🍽️ Serving Suggestions
Serve alongside 'Mustasa' (fresh mustard leaves) which act as a bitter, crunchy wrap for the savory bura. Pair with grilled Tilapia or fried Hito (Catfish) for a classic Kapampangan feast. Accompany with steamed vegetables like okra, eggplant, and bitter melon (ampalaya). Serve as a side to 'Pritong Liempo' (fried pork belly) to cut through the richness of the fat. Enjoy with a side of hot, steamed white rice to balance the intense salty-sour profile.