Pinamalhan is paksiw made dry but can also be loosely referred to as cooking fish dry the adobo way. It involves "stewing" the fish in vinegar, soy sauce, garlic, peppers and other spices until dry then add a bit of oil. Ilonggos love pinamalhan and if it's bilong bilong or chabita (moonfish), they love it even more. It's a combination of gastronomic proportions that often brings extra cup of kalo-kalo (fried rice) and spoils anyone's diet. Here's a simple recipe for Pinamalhan na Bilong-Bilong