How to Make Burong Isda, Sauteed Fermented Fish With Rice

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)
4. gurami
5. bangus , (milkfish)

burong isda

photo by bulacan.gov.ph

Needed Materials
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.

red rice yeasts

angkak or red yeast rice is a product resulting from rice fermentation using Monascus spp., photo by wikipedia

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.

12 thoughts on “How to Make Burong Isda, Sauteed Fermented Fish With Rice

  1. hi ask ko lng po kapag n prepare na yung isda at kanin ilalagay po ba sa ref? at hilaw po ba kailangan ung isda na ilalagay sa kanina? please reply po thank you

  2. Angkak can be obtained from chinese pharmacies. It is used in making ang chow, red rice wine and was the original source of statins for lowering cholesterol.

  3. After you clean the fish, do you fillet it and use the meaty part only or do you use the whole fish bones(tinik), scales and head to make the buro? I am now drooling.

    • My wife, an original resident of Pangasinan where burong isda is popular, said the whole fish is used including the bones. I think removing all bones is a great idea.

    • I never know where. However, you can try making your own by acquiring pure culture of Monascus purpureus from university laboratories.

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