Pinamalhan nga Bangrus

Bangus or milkfish is one of the most abundant and versatile fishes around. It can be cooked in so many way - sinugba, pinirito, sinigang, paksiw and relyeno, among others.

One of the easiest yet delectable is cooking it paksiw Ilonggo-style called pinamalhan. It rooted from the Hiligaynon word "mala" meaning dry.

Here's a simple recipe for Pinamalhan nga Bangus.

Ingredients

1 large bangus fish, gutted, cleaned and sliced

1/2 cup vinegar

2 table spoons soy sauce

Ginger, sliced

5 cloves Garlic, crushed

1 medium Onion, sliced

2 Chili

Salt

Oil

1/2 cup water, adjustable

How to cook Pinamalhan na Bangus

Wash and drain the bangus slices.

In a pan, arrange bangus at the bottom then top ginger, garlic, chili and onions. Sprinkle a little salt.

Pour in vinegar, water and soy sauce - making sure the bangus slices are covered. You can add more if you want

Let the concoction boil until almost dry. Adjust the flavour by adding vinegar or water

Pour oil over the cooked bangus before removing from heat and serving.

But most of the time, we tend to leave a better portion of the sauce as sabaw thus making the recipe an adobo-like paksiw rather than a paksiw-made-dry, to which pinamalhan got it's name. Namit gid!

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