Fish pour lemon juice in a glass container (must be well covered with juice) and leave in refrigerator 3-4 hours, paying several times . The idea is to fish * cook * the acid of lemon, do not cook further, directly served with toppings. The water is heated to boiling, pour rice and boiled for 10 minutes. Add the pineapple, onion, dried peppers and salt. Boil to melt rice. Lettuce is cut and pour the mixed honey, sunflower oil, 2 tsp lemon juice and mustard, and served as part of toppings. Optional fish garnished with pieces of raw ginger and spices - I use Thai basil because it got in the garden, but can be used and parsley. * fish, rice and salad from different sources, the combination is mine. The flavors are balanced very well - they are sour, sweet rice and slightly pungent, salad and sweet spice. Recipe for rice is of a box prepared for cooking and seasoned rice that is sold here ready, but I'm adjust the ingredients to achieve the same taste using basic products. I use canned pineapple, but can also be used dried as long as it is not overly sweetened. * It can be used fresh or frozen fish. I personally do not like fish with sea flavor, so use river fish or such a light taste - katfish (catfish) or trout, I guess that will be well with goby. The original recipe recommended mackerel, pompano, or sea bream. Fillets must be thin, otherwise the middle remains raw.