* ? 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
? cup patis (fish sauce)
* ? cup white vinegar
* ? cup water

Procedures :
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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Category : Special_Filipino_Delicacies

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