INGREDIENTS: 1/2 k white fish, we used Bisugo (red mullet) 1 medium size Onion about 1/2 inch Ginger, sliced 4-5 T Vinegar 2-3 pcs Finger Chillies or Siling Haba 1/2 C Water 1 T oil Salt and Peper to taste INSTRUCTIONS: Combine all ingredients in a pan, except the oil. Simmer until fish is done. Add oil before turning off heat. Serve hot with Sinangag. Source: Everything's Herbed