Skip to main content

Pinamalhan na Salmonite



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


Ingredients 
  • 1 kilo salmonite, gutted and cleaned (Cut into half if medium sized or whole if small)
  • 1/3 cup native vinegar 
  • 2 Tbsp soy sauce 
  • 1 medium size onion, sliced
  • 1 tbsp. crushed black pepper
  • 4 pcs. siling labuyo, 
  • 1/2 head garlic, crushed
  • 1 thumb size ginger cut into thin slices
  • Oil
  • Salt and pepper

How to Cook Pinamalhan nga Salmonite
  1. In a pan put garlic, onion and ginger.
  2. Place the salmonite on top then add the chili.
  3. Pour in the vinegar and soy sauce and season with salt and pepper
  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 with hot rice.


The measurements are just guides in this recipe and you can adjust according to your taste. Add your favorite spice if you want or lessen the amount.

Labels

Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
CLICK FOR MORE INFO or RECIPE...

Simple Pochero Ilonggo

POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
CLICK FOR MORE INFO or RECIPE...

Pork Sarciado

This savory and delicious combination of pork ang vegetables is always an extra rice magnet. Much more so if drizzled with hot sauce, a personal favorite. A much simpler version of Pork Menudo, the only difference is the absence of tomato sauce. Just some bread crumbs to thicken the sauce. No need for fancy ingredients either, to give its Spanish origins a gastronomic salute but just in its simplest form, it could already be a hunger satisfier. Now let's begin...
CLICK FOR MORE INFO or RECIPE...