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Spicy Bangus Paksiw / Pinamalhan sa Sinamak




Add a very appetizing twist to the already delectable PAKSIW or PINAMALHAN nga BANGRUS using SINAMAK or the Ilonggo style spiced vinegar.

It's not just adding some chillies on your recipe as decoration but the vinegar to be used is already screaming with spiciness. Just make your your spiceness tolerance is at par with your recipe in the works.

Here's a simple recipe for Spicy Bangus Pinamalhan / Paksiw.


Ingredients
  • 8 slices of Bangus, gutted and cleaned 
  • 1/2 cup SINAMAK Vinegar
  • 1 Tbsp Soy Sauce
  • 1 thumb-sized Ginger, sliced 
  • 3 cloves Garlic, crushed
  • 2 pcs siling pansigang as topping
  • 1 Tbsp Oil
Procedure
  1. Wash and drain the bangus slices.
  2. In a pan, arrange bangus at the bottom then top with ginger, garlic and chili
  3. Pour in vinegar and soy sauce. 
  4. Bring to a boil and simmer until almost dry. Or you may opt to leave of the concoction as a savory sauce
  5. Drizzle with oil and serve.

The measurements are just guides for this recipe for we just estimate when we are making this dish. Just make some adjustments to suit your taste. You may also use PINAKURAT as your spiced vinegar.

 While this recipe is usually for PINAMALHAN,  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!

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