Ingredients:

• 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

Procedure:

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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