Pinamalhan na Bangus

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 kilo Bangus fish, gutted, cleaned and sliced
• 1/2 cup Vinegar (adjustable)
• 2 Tbsp Soy Sauce
• 1 thumb-sized Ginger, sliced 
• 5 cloves Garlic, crushed
• 1 medium Onion, sliced
• 2 pcs siling pansigang 
• Salt
• 1 Tbsp Oil

Procedure

1. Wash and drain the bangus slices.
2. In a pan, arrange bangus at the bottom then top with ginger, garlic, chili and onions. Sprinkle a little salt.
3. Pour in vinegar and soy sauce. You can add more of these two since usually at home we just don't measure.
4. Bring to a boil and simmer until almost dry.
5. Drizzle with oil and serve.

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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