Sardinas (Homemade Bangus Sardines)

Another way to cook bangus (milkfish) is to cooked them in tomato sauce, sardines style. You could use baby bangus or mackerels too for this recipe. It is important to set the fire medium low so the sauce will not dry up inside the pressure cooker. You may add red chili peppers to make it hot and spicy.
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
Cooking Directions:
  1. 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.
  2. Pour chicken broth, tomato sauce and olive oil.
  3. Add slice carrots and pickles on the top.
  4. Add whole black peppers and bay leaves. Add salt and pepper to taste.
  5. Cover pressure cooker and cook in medium fire.
  6. 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).
  7. Cool down the pressure cooker immediately by releasing the pressure completely. Open and remove sardines.
  8. Serve hot with rice.

Sliced bangus.

Inside the pressure cooker before closing.

Cooked sardines ready to serve.

No comments:

Post a Comment