Burong Isda


* ½ kilo milkfish or fresh water carp (well cleaned and scaled) * 2 cups cold rice, not burnt * 100 grams garlic (crushed) * 100 grams ginger (minced) * 100 grams red onion (chopped) * 6 lime wedges * Pinch of salt and pepper ½ cup patis (fish sauce) * ½ cup white vinegar * ½ cup water


1. In a bowl, mix all ingredients by hand, mashing everything well. 2. Pour into a big mouthed bottle. 3. Stick fishes into the bottle. 4. Seal the bottle well and keep for 1-2 weeks 5. After 2 weeks the fish should be ready.


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