Or fish cooked in vinegar and spices.
There a number of ways of doing this. One was taught to me by Boy, a family friend and a Bicolano. He cooks the fish in very little water with crushed garlic, ginger, lemon grass, sliced onions. When water almost dries up, add some vinegar. When the vinegar is almost dry, add some salt, vetsin (optional) and oil. Instead of oil, you may use thick coconut milk. Cover and simmer for a while, then serve. If you use coconut milk, your dish becomes linabug nga isda.
By the way, when cooking pinamalhan (or pinamarhan, paksiw, inun-unan nga isda) using vinegar (langgaw or suka) use only stainless steel pot. Clay pot is a lot better. Never use aluminum-made pot and ladle because it chemically reacts with vinegar (acetic acid) forming toxic substance that will cause gastro-intestinal illness.
Another way of cooking pinamarhan is using sliced tomatoes or iba (kamias) to give it its sour taste instead of vinegar. You simply cook the fish in little water with crushed onions, garlic, ginger, sliced tomatoes/iba, add salt to taste, vetsin (optional) until the water dries up. Little oil may be added before removing from heat.
