• BURONG ISDA
  • Ingredients: 1/2 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 1/2 cup patis (fish sauce) 1/2 cup white vinegar 1/2 cup water Procedure: 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.

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