From the recipe collection
Burong Isda
A cooked serving preparation for safely sourced fermented fish-and-rice buro, sautéed with tomato, onion, and garlic.
- Prep time
- 20 min; uses prepared ferment
- Cook time
- 15 min
- Yield
- 1 medium jar
- Audio recipe
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Ingredients
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
Tick ingredients as you prepare.
Method
- Use only refrigerated burong isda from a trusted producer or a batch made with a validated fermentation process.
- Heat oil in a non-reactive pan and sauté garlic and onion until soft and fragrant.
- Add tomatoes and cook until they collapse and lose their raw taste.
- Stir in the prepared buro and 1/4 cup water. Bring to a full simmer, breaking up the rice gently.
- Cook 10–15 minutes, adding a small splash of water only if the mixture becomes too stiff before it is thoroughly heated.
- Add chili if using and continue until thick, spoonable, and bubbling throughout.
- Taste before adding salt; fermented fish is normally strongly seasoned.
- Serve hot with fried fish, grilled eggplant, okra, or mustard greens.