Clean the fish, do not scale, then with a fillet knife, cut it from head to tail along the spine (actually just beside the spine) without cutting the stomach.

In a flat container, marinade the fish with vinegar, garlic, salt and pepper for at least 3 hours. You may leave it over night if you want the fish to absorb the ingredients more.

Fry the fish in medium heat.

Best serve with fried rice and fried egg.