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