Burong Isda

Burong Isda

V2 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

V2 cup patis ( fish sauce )

V2 cup white vinegar

V2 cup water

In a bowl, mix all ingredients by hand, mashing everything well. Pour into a big mouthed bottle.
Stick fishes into the bottle.
Seal the bottle well and keep for 1-2 weeks

After 2 weeks the fish should be ready.