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| Course | Main dish |
|---|---|
| Place of origin | Philippines |
| Region or state | Central Luzon |
| Variations | burong dalag (snakehead); burong bangus (milkfish); burong hito (catfish); burong gurami (gourami), etc. |
| Similar dishes | Tinapayan,Balao-balao,Narezushi,Pla ra |
Burong isda (literally "fermented fish") is aFilipino dish consisting of cooked rice and rawfilletedfishfermented with salt andangkak (red yeast rice) for around a week. The dish is common inCentral Luzon, and is traditionally produced by theSambal people, thePangasinan people,[1] theIlocano people, theKapampangan people, and theTagalog people.[2][3]Angkak may also be omitted, especially in western central Luzon, resulting in a white-colored version.Burong isda variants are usually named after the fish they were made with; e.g.burong bangus forburong isda made withbangus (milkfish). Shrimp versions of the dish are known asburong hipon orbalao-balao.Burong isda is very similar to other fermented fish and rice dishes of Asia, includingnarezushi ofJapanese cuisine andpla ra ofThai cuisine. All of these dishes rely onlactic acid fermentation to preserve the food.[4][5][6][7]
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