Fish Kinilaw

1 kg tanigue
½ cup vinegar
1 thumbsized ginger root, cut into fine strips
1 cup onions, chopped
½ cup tomatoes, seeded and chopped
¼ cup green onions, chopped
½ cup vinegar
1-2 tsp salt
2-4 small hot chilis, pounded
½ cup dayap juice or calamansi juice
½ to ¾ cup coconut cream

Wash the skinned fish and cut into cubes. Add ½ cup vinegar to rinse and gently was the fish pieces in vinegar. Squeeze vinegar out.
Add ginger, onions, tomatoes, green onions, ½ cup vinegar, salt and chilis.
Add the dayap juice or calamansi. Add salt and allow the marinated fish to “cook” in a covered bowl in the refrigerator. Correct seasoning. The fish flesh will turn white.
Just before serving, add the coconut cream and serve at once.