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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.

  • 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
  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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