Fish cooked in vinegar and spices
1 lb galunggong fish, cleaned
1 cup datu puti vinegar
5-6 cloves of garlic, minced
1 thumb size ginger, sliced thin
1 medium size onion, sliced thin
salt and ground black pepper to taste
2 tablespoon cooking oil
Using a wok, arrange slices of ginger then top with the fish.
Top the fish with minced garlic and slices of onion.
Season with salt, ground black pepper and vinegar.
Bring to a boil for few minutes in medium high heat.
Add the cooking oil.
Simmer in medium low heat for few more minutes or till fish is fully cooked.
Remove from heat and serve hot.