Pinamalhan Na Bangus

Pinamalhan is an Ilonggo cooking method where proteins primarily fish are cooked in vinegar and soy sauce with aromatics like ginger, shallots and garlic. The word Pinamalhan came from the Hiligaynon word “mala” meaning dry and this is how this dish is prepared, cooking the fish until it absorbs all the liquid serving it up almost dried up. It may look like paksiw na isda but it’s different as this dish has a little bit or no liquid when served, it may look like adobo, but the flavours are quite different as this one uses ginger and never sautéed, so it can be a cross of both but it’s a totally different yet similarly delicious dish.

Pinamalhan Na Bangus
Prep time
Cook time
Total time
Serves: 4
  • 2 pcs milkfish, cleaned and cut into 1½-inch sections
  • ¾ cup cane vinegar
  • 2 tbsp soy sauce
  • 1 thumb-sized ginger, thinly sliced
  • 3 shallots, thinly sliced
  • 1 whole garlic, pounded
  • 3 pcs green chillies
  • 2 tbsp olive oil
  • 2 tsp black peppercorns
  • salt
  1. Place all ingredients apart from the olive oil in a pot. Layer first the garlic, shallots and ginger in the bottom then milkfish on top. Pour vinegar and soy sauce then sprinkle black peppercorns on top.
  2. Place pot on high heat, cover then bring to a rapid boil. Simmer in medium high heat then cook until almost dry but still left with a bit of sauce, this will take around 15 minutes.
  3. Drizzle olive oil on top then serve.



1 Response

  1. suituapui says:

    I love fish and this looks good!

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