How to cook Pinoy Burong Isda (Fermented Fish)
- 1 pound fresh water carp or milkfish (well cleaned and scaled)
- 2 cups cold cooked rice
- 3 ounces garlic, crushed
- 3 ounces ginger, minced
- 3 ounces red onion, chopped
- 6 lime wedges
- Pinch of salt and pepper
- 1/2 cup patis (fish sauce)
- 1/2cup white vinegar
- 1/2 cup water
- In a bowl, mix all ingredients by hand, mashing everything well.
- Pour into a big mouthed bottle. Stick fishes into the bottle.
- Seal the bottle well and keep for 1-2 weeks.
- After 2 weeks the Burong Isda should be ready.
The Filipino national fish is milkfish. The milkfish is a national symbol of the Philippines, where it is called bangus
. Because milkfish is notorious for being much bonier than other food fish in the country, deboned milkfish, or "boneless bangus", has become popular in stores and markets.
Bangus (milkfish) can be bought in Filipino stores and mullet may be substituted.
This recipe for Pinoy Burong Isda (Fermented Fish) serves/makes: 4
The Pinoy Burong Isda (Fermented Fish) recipe is adopted from The Philippine Cook Book.
Main Ingredient: Carp
Preparation Method: Marinated/Uncooked