You'll need:
1 medium radish, peeled and sliced thinly
1 large Dalagang Bukid (or any lean fish) filleted and cut into cubes
2/3 cup Del Monte Red Cane Vinegar
1 large red onion, chopped
2 pcs siling haba (cayenne pepper), seeded and sliced
1 tbsp minced ginger
2 stalks green onions, chopped
1 pc red bell pepper, chopped
1 pc siling labuyo (chili pepper), seeded and chopped
Here's How:
1. Rince and squeeze radish. Set aside. Soak fish in 1/3 cup of Del Monte Vinegar for 30 minutes. Drain.
2. Add the remaining Del Monte Vinegar and the rest of the ingredients. Season with 2/3 tsp. iodized fine salt (or 2 tsp. iodized rock salt) and 1 tsp. sugar. Mix thoroughly, then chill for 1 hour or until ready to serve.