Ingredients:

* 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  

Preparation:

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.  

Notes: