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
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
- In a pan put garlic, onion and ginger.
- Place the salmonite on top then add the chili.
- Pour in the vinegar and soy sauce and season with salt and pepper
- Cover and simmer in a medium heat for 8-10 minutes (Or until the fish are cooked).
- Let it dry in the pan (with almost no sabaw ) and drizzle with oil. Serve.