Rooting from the word "mala" meaning dry, pinamalhan is an Ilonggo style of cooking fish where in the it is stewed until dry. 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 using almost any kind of fish and the recipe is very simple yet making one delicious dish.
Here's a basic Pinamalhan nga Isda recipe
- 1/2 kilo fish (Abo is the one pictured above)
- 1/2 cup native vinegar (adjustable)
- 1 tablespoon soy sauce (adjustable, optional)
- 1 medium size onion, sliced
- 2 pcs siling pansigang (adjustable, optional)
- 6 cloves garlic, crushed (adjustable)
- 1 thumb size ginger cut into thin slices
- Salt and pepper
- Oil, (optional)
How to cook Pinamalhan na Isda
- Clean the fish throroughly removing all the guts
- In a pan, place fish 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.
- Serve with hot rice
All the measurements are just guides for usually at home, we usually adjust the the spices to the amount of fish. We just thrown in the ingredients without even measuring. Just taste what you are cooking after the vinegar has boiled then make some adjustments. For big fishes, just can slice them into serving sizes. Enjoy!