Burong isda is made by mixing fermented rice and sautéed fish. Fish can be any of the following:
1. dalag ( mud fish)
2. hito, (fresh water catfish)
3. martiniko, (Anabas testudineus or climbing perch)
5. bangus , (milkfish)
2/3 cup table salt
3 1/2 rice
6 2/3 water
1 kilo fish
2 tbsp angkak or red rice
Let make the burong isda!
1. Clean the fish. Make an incision along its abdomen to remove the gills and internal organs. Wash thoroughly.
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2. Sprinkle salt. mix thoroughly to allow even salt distribution. Cover. Let stand for two hours.
3. Sauté fish, cool and mix with ankak. Red rice adds flavor and delectable appearance to fermented fish.
4. Fill into wide mouth container and cover. Allow to ferment for seven days or until it become reddish.
5. To cook, sauté with chopped garlic, onion, and tomatoes in two tablespoons lard.
How to Make Angkak
1. Soak 1 cup of rice in a bowl of water until the grains are fully saturated. It may take 30 to 40 minutes.
2. Place in a cooking pan. Add 1 1/2 cup of water and simmer for 20 minutes. Turn off the heat and let stand until all the water is absorbed.
3. Transfer to sterilized wide mouth container. Inoculate with 2 tablespoon of Monascus purpureus. Cover loosely. Allow to incubate for 6 days. Rice color should be reddish purple at the end of incubation.