|Cut your fish lengthwise
along the back, taking great care in not breaking the skin. The place the fish
skin side down in a a wide and shallow container. Add vinegar,
peppers, garlic, salt and ground pepper, and let marinate in your refrigerator
for 24 hours, turning the fish over after the initial 12.
To prepare, drain, and fry with oil in a large skillet for 5 or 6 minutes,
or until the fish reaches a golden brown color.
Serve over steamed rice.