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Pinamalhan nga Bangrus

Bangus or milkfish is one of the most abundant and versatile fishes around the country. It can be cooked in so many way - sinugba, pinirito, sinigang, paksiw and relyeno, among others. One of the easiest yet delectable ways is cooking it Ilonggo-style called pinamalhan. It rooted from the Hiligaynon word "mala" meaning dry. The fish is stewed until dry in a concoction of vinegar, soy sauce and spices.


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!

Here's a simple recipe for Pinamalhan nga Bangus.
Ingredients



  • 1 large bangus fish, gutted, cleaned and sliced 
  • 1/3 cup vinegar
  • 2 table spoons soy sauce
  • Ginger, sliced 
  • 5 cloves Garlic, crushed
  • 1 medium Onion, sliced
  • 2 Chili 
  • Salt
  • Oil 
  • 1/2 cup water 
How to cook Pinamalhan na Bangus



  1. Wash and drain the bangus slices.
  2. In a pan, arrange bangus at the bottom then top ginger, garlic, chili and onions. Sprinkle a little salt.
  3. Pour in vinegar, water and soy sauce - making sure the bangus slices are covered. You can add more if you want
  4. Let the concoction boil until almost dry. Or you can leave some of the sauce
  5. Pour oil over the cooked bangus before removing from heat and serving.





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