Pinamalhan na Salmonete


Pinamalhan na salmonete

Pinamalhan is a Hiligaynon term for stewing fish in vinegar and salt (and/or soy sauce) until all liquid evaporates, hence the dish becomes mala (dry), and that’s why it’s called pinamalhan. We normally include crushed garlic and/or sliced onions to the vinegar and fish for the stewing process. Salmonete fish is perfect for pinamalhan. Back in my growing up days in Bacolod, I recall my mother will always prepare pinamalhan na salmonete every time she can get hold of fresh salmonete from the wet market. Naturally, I get to acquire the liking for this simple breakfast viand that is totally perfect with steamed rice.



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