You can enjoy the bangus sardines for several days storing it inside the fridge and I notice the flavor enhances after few days it has been cooked. If properly pressure cooked, bones will be tender to eat. Enjoy!
- 1 pc. large bangus (milkfish), sliced about 1.5 - 2 inches thick
- 2 small cans tomato sauce
- 1 can chicken broth
- 1 cup olive oil
- 1 pc. large carrots, peeled and sliced diagonally
- 1 pc. sweet pickle, sliced diagonally (or 2 tbsps. pickle relish)
- 6 pcs. garlic, minced
- 1 cup red onions, sliced thin
- 4 tbsps. ginger, sliced thin
- 2 pcs. red tomatoes, sliced small
- 10 pcs. whole black peppers
- 4 pcs. bay leaves
- salt and pepper to taste
- In a pressure cooker, arrange the half of the spices as bedding for the fish. Add fish, arranging them evenly. Add the remaining half of the spices on top and sides/between of the fish.
- Pour chicken broth, tomato sauce and olive oil.
- Add slice carrots and pickles on the top.
- Add whole black peppers and bay leaves. Add salt and pepper to taste.
- Cover pressure cooker and cook in medium fire.
- Time 1 hour after the whistler starts to sound, setting the fire to medium low (position stove knob between lowest and medium, heat just enough to rotate the whistler slowly).
- Cool down the pressure cooker immediately by releasing the pressure completely. Open and remove sardines.
- Serve hot with rice.
Inside the pressure cooker before closing.
Cooked sardines ready to serve.