Pinamalhan is paksiw made dry but can also be loosely referred to as cooking fish dry the adobo way. It involves "stewing" the fish in vinegar, soy sauce, garlic, peppers and other spices until dry then add a bit of oil. Ilonggos love pinamalhan and if it's bilong bilong or chabita (moonfish), they love it even more. It's a combination of gastronomical proportions that often brings extra cup of kalo-kalo (fried rice) and spoils anyone's diet.
Here's a simple recipe for Pinamalhan na Bilong-Bilong
- 1 kilo bilong-bilong
- 1/2 cup native vinegar or more
- 1 tablespoon soy sauce
- 1 medium size onion, sliced
- 1 tbsp. crushed black pepper
- 5 pcs siling pansigang
- 6 clvoes garlic, crushed
- 1 thumb size ginger cut into thin slices
- Salt and pepper
- Oil, optional
How to cook Pinamalhan na Bilong-BilongBut of course, you can always leave some of the sauce for a "saucy" pinamalhan. Namit gid!
- In a pan, place bilong-bilong then top it with garlic, onion, chili and ginger.
- Pour in the vinegar and soy sauce and season with salt and pepper.
- Cover and simmer in a medium heat for 15 minutes (Or until the fish are cooked).
- Let it dry in the pan, with almost no sabaw.
- Drizzle with oil, if you prefer.