1 lb galunggong, cleaned
½ cup white vinegar
1 cup water
2 thumbs ginger, sliced
4 cloves garlic, crushed and chopped
Salt, to taste
1 long green chili pepper (optional)
HOW TO COOK:
Start by rubbing salt all over the fish, including the inner cavity.
Let it stay for 10 minutes.
In a cooking pot, arrange the fish with the ginger, garlic, and long green pepper.
Pour the water and vinegar and let it boil.
Cover and simmer for 30 to 45 minutes (add more water if needed).
Add salt to taste and stir.
Remove from heat and transfer to serving plate.
Serve with warm rice and enjoy!