Combine soy, rice wine, brown sugar & ginger in a small bowl & mix to combine.
Add fish to bowl & allow to marinate for about an hour.
Lay out a large length of aluminum foil on the bench (you can use two sheets of the same length to make is stronger).
Rip apart the coriander & lay into the center of the foil. Layer the lime & fresh lemon slices over the top of the coriander. Lay the marinated fish into the center of the coriander/lemon/lime bed. Sprinkle with salt & pepper.
Layer another sheet of foil over the top of the fish & fold in all sides of the foil tightly to make a fully air tight parcel.
Place on a cookie sheet & bake in the oven for 15 minutes. When you open the foil the fish should have changed color & be firm to the touch.
You can use either your favorite chicken pieces (thighs & legs are frequently used) or “hack” one whole chicken. Hacking refers to cutting a whole chicken into small pieces with the bone still in. Leaving the bone in the pieces helps retain moisture & shape. You do not want to make this dish with boneless chicken.
In a large pot bring to a boil the vinegar, water, garlic, salt, bay leaves, hot pepper, & black pepper. Add the cut up meat & cover with the brown sugar & once again bring to a boil.
Lower the heat & summer covered for 30 minutes. Add the soy sauce & the wine & cook an additional 10 minutes.
Remove the meat & continue cooking the sauce until it’s reduced by half.
Optional: While the sauce continues to cook, you may want to brown the chicken & pork pieces in a hot skillet with the peanut oil. If you used large chicken pieces, skip this step.
Serve the meat & the sauce over white rice.
Chef’s Note: Some Latin countries have an almost identical recipe, except they add the ingredients above marked as “optional”. These are not traditional in the Philippines.