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Burong Isda

Thursday, December 14, 2006

YOU WILL NEED:

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


HERE's HOW:

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.

source : Kusina Atbp

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