3 slice of fresh ginger root
1 hot green pepper, cut in strips
2-3 lbs. reef fish or 1 box fish fillet
Salt to taste
1 cup water
1/2 cup vinegar

1. Place fish, vinegar, ginger and salt in sauce pan or frying pan and bring to medium boil, cook until fish is about half done.
2. Add water and pepper, bring to a boil again, then turn to simmer until fish flakes easily. Serve hot or cold.
**The Chamorro version of this omits the ginger. The large hot pepper can be substituted with a sweet (bell) pepper.

ghcg Left by: gtfhtc (22 Feb 2011)