Rooting from the local dialect word mala meaning dry, pinamalhan is one of the many ways Ilonggos cook their fish and as the name suggests, it is cooked dry .... well almost. 
There are no fancy ingredients, utensils nor methods in making this simple and versatile dish. (Very) Simple for the fact that you just put all the ingredients and cook until dry, and versatile that you can use almost any kind of fish, from those little lopoy to sapsap to bangus. 
Basic ingredients include vinegar, soy sauce, salt and other seasoning (depends on the cook) so as the additional ingredients like ginger, onion, tomato, peppers, garlic, chives, etc. It all depends how fancy you may want it to look and taste like but in the end it will always just be a simple dish.
courtesy of FOOD MAGAZINE Sept. 2008 Issue
Lupoy as the recipe suggests is the collective name of those silvery fish that looks likes "fresh" dilis or balingon. There's no better of enjoying them other than pinamalhan. 
Bangus is my (and almost everybody's) favorite fish and being cooked as pinamalhan makes it more delectable though most of the time, we tend not to cook it dry so as to savour the "sauce". So we have a "wet" pinamalhan.
Sapsap aside from being fried, broiled or cooked in broth also makes a good pinamalhan.
Ah! The (in)famous salmonite as we call this pinkish little fish. Never saw them cooked in another way besides pinamalhan, at least in our house.
Abo. One of my favorite fishes but not as pinamalhan but fried.
Last but not the least is the fish I considered to be the Ilonggo signature fish, bilong-bilong Why? I still am looking for the answer ....
Courtesy of WeekendPastime
Aloy. This fish, they say, that can make you drunk so better take it in moderation. But how can you say no to this after it has been fried "tostado". 
Courtesy of WeekendPastime
