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Pinamalhan nga Aloy

Whether fried, pinamalhan, paksiw or even sinabawan, aloy is one fish Ilonggos are most familiar with. It is also referred to tulingan in most areas of Luzon, though tulingan is much bigger than aloy if you ask others.
For those not familiar with aloy, it has a dark blue colored skin with a rigid, roundish, long body that tapers at the end. It has no scales so it’s easier to clean.

Once it becomes bigger it is already called “panit” and it is more expensive compared to “aloy”. “Panit” tastes better when it is fried.
Be careful, however, when eating not-so-fresh “aloy” because it could cause nausea and allergy. Your tongue will become numb and itchy. Watch out for the eyes when you buy. If it’s red, it isn’t fresh anymore.

Open the gills and check if it’s still reddish. If you still don’t know if it’s fresh or not, you have no choice but you have to use your nose and smell it. (from Read more)
Pinamalhan nga aloy is also delicious when fried to a crisp as you get the goodness of crunchy outer skin and a tasty pinamalhan inside. Try it - you'll also love it!

BASIC PINAMALHAN RECIPE
Ingredients 
  • 2-3 pieces aloy (adjustable)
  • 1/3 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
  1. Clean the fish throroughly removing all the guts
  2. In a pan, place fish then top it with garlic, onion, chili and ginger.
  3. Pour in the vinegar and soy sauce and season with salt and pepper.

    4.
  4. Cover and simmer in a medium heat for 15 minutes (Or until the fish are cooked).
  5. Let it dry in the pan, with almost no sabaw.
  6. Drizzle with oil, if you prefer.
  7. Serve with hot rice


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