Clean fish by removing its gills and guts then slice to serving pieces. Season with salt.
Cook the fish by steaming them with vinegar (paksiw). In a cooking pan add the fish, garlic, ginger, onion, and vinegar, bring to boil in medium heat and continue cooking the fish in low heat for about 5 minutes until the meat is soft and fragrant.
Adjust the heat to high and add the coconut milk (don’t stir too much – so that the fish will not break apart).
Bring to boil, Simmer for about 5 minutes. Adjust thickness of sauce by slowly adding water up to desired consistency.
Drop the whole green chilies and the chopped hot chili. Adjust taste with salt and pepper.
Transfer into a serving plate and serve with hot rice and enjoy!