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Pinamalhan na Salmonite

Salmonite got its name from the its pinkish hue and its among the more attractive local fishes around. It can be cooked kinamatisan with a "sauce" of tomatoes and onions to give it sweet and sour flavour. The fish when filleted and dried makes a perfect fish tocino. But most of the time, it is cooked pinamalhan at home to bring out the freshness of the fish at the same time enjoy the flesh.

Here's a basic recipe for Pinamalhan nga Salmonite


Ingredients



  • 1 kilo salmonite, gutted and cleaned (Cut into half if medium sized or whole if small)
  • 1/2 cup native vinegar
  • 2 Tbsp soy sauce 
  • 1 medium size onion, sliced
  • 1 tbsp. crushed black pepper
  • 4 pcs. siling labuyo, 
  • 1/2 head garlic, crushed
  • 1 thumb size ginger cut into thin slices
  • Oil
  • Salt and pepper
    • Procedure
      1. In a pan put garlic, onion and ginger.
      2. Place the salmonite on top then add the chili.
      3. Pour in the vinegar and soy sauce and season with salt and pepper
      4. Cover and simmer in a medium heat for 8-10 minutes (Or until the fish are cooked).
      5. Let it dry in the pan (with almost no sabaw ) and drizzle with oil. Serve.

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