Burong Isda Recipe

Burong isda or fermented fish with rice is a popular recipe in tagalog region (Bulacan, Nueva Ecija) and also in Pampanga. It is usually served with cooked vegetable (Boiled) such as ocra, talong, ampalaya. It is also usually served along with grilled fish such as bangus (Milkfish), tilapia, dalag (mud fish), hito (Cat fish). For the reason it is fermented the taste is characterized by sourness, for some, they might consider the food as an exotic recipe but for me the recipe reflects with Filipino culture and tradition. Here  is how I prepare an original Filipino recipe known as burong isda.


1-2 pcs of medium size tilapia, slit at the back and wash
2 tsp of grind angkak
3 cups on newly cooked white rice (cool)

Procedure for Making Burong Isda:

Clean tilapia thoroughly, remove gills , internel organ and blood. Drain and set aside, mix cook rice and angkak. In a clean sterilized bottle, filled with 1/2 cup of rice with angkak and spread thin fillet of fish at the top then repeat the same process until everything is consumed. Add salt at the top of mixture and covered air tight. Allow to ferment for 1 - 2 weeks.

How To Cook Buro:


2-3 tbsp minced garlic
1 whole slice onion
2-3 thumb size ginger
1 cup of water
salt to taste
Vetsin (optional)
Cooking oil

How to Cook:

In a pan, sautee garlic, onion, and ginger. Add buro and cook for several minute, add 1 tbsp fish sauce. Add 1 cup of water and bring to boil and simmer for few minute. lasly add salt if needed and vetsin. Burong isda is best served with grilled fish and blanch vegetable, Enjoy...