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coconut vinegar = suka ng niyog Notes: This is a somewhat harsh and potent vinegar that's common in the Philippines, Southeast Asia, and southern India.
Coconut vinegar, made from the sap, or "toddy," of the coconut palm, is used extensively in Southeast Asian cuisine (particularly in the Philippines, a major producer of the product), as well as in some cuisines of India.
Make the paste of all the masalas using only coconut vinegar.
Now clean the fish and slit it from the centre. Rub a little salt in it.
Fill the inside of the fish with the masala.
Heat oil in a pan and fry the fish from both the sides.
In some Asian cuisines, coconut vinegar is popular, while honey, cane, and date vinegars are made in other parts of the world.
 See also: Coconut, Fruit, Vinegar, Dressing, Wine
  
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