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Salmonite Pinamalhan sa Iba

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 sa Iba


Ingredients
  • 1 kilo salmonite, gutted and cleaned (Cut into half if medium sized or whole if small)
  • 2 cups iba, sliced
  • 1 medium size onion, sliced
  • 1 tbsp. crushed black pepper, optional
  • 5 pcs. siling pansigang
  • 1/2 head garlic, crushed
  • 1 thumb size ginger cut into thin slices
  • Oil
  • Salt
  • Soy sauce, optional 
Procedure
  1. In a pan put garlic, onion, ginger and the sliced kamias at the bottom.
  2. Place the salmonite on top then add the green/red chili, spring onions and crushed black pepper. 
  3. Add half a cup of water and season with salt/soy sauce
  4. Cover and simmer in a medium heat for 8-10 minutes (Or until the fish are cooked).
  5. Let it dry in the pan (with almost no sabaw ) and drizzle with oil. Serve.
The measurements are just guides for a basic recipe. Just follow your taste instincts or just taste what you are cooking to get the flavor you want. Enjoy!

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