- 2-3 lbs. milkfish, cleaned and sliced in 2 inches length
- 4-6 pcs. chili peppers
- 10 pcs. sliced pickles
- 2 pcs. carrots, peeled and sliced
- 6 pcs. dried bay leaves
- 1/2 tsp. whole black peppercorns
- 1 cup olive oil
- 1 can chicken broth
- 2-3 cups water (add more if necessary, liquid must cover fish)
- dash of paprika (optional, to add color)
- 6 cloves garlic, crushed and minced
- 1/2 cup onions, sliced
- 2 tbsps.. ginger, sliced thin
- 2 tbsps. vinegar
- 1 tbsp. patis (fish sauce)
- 1 tbsp. salt
- In a coriander, sprinkle salt over sliced fish and let it stand for 15-30 minutes.
- In a pressure cooker arrange half of garlic, onions and ginger at the bottom, this will prevent fish from sticking at bottom. Arrange sliced fish on top (do not rinse). Add-in remaining garlic, onions and ginger.
- Pour olive oil, chicken broth, vinegar, patis and water. Add whole black peppercorns and dried bay leaves.
- Cover pressure cooker and cook in medium fire. When it starts to whistle, set the fire to medium-low and time 45 minutes.
- Release pressure and open pressure cooker. Add-in carrots and chili peppers. Adjust taste.
- Cover pressure cooker again and cook in medium fire. When it starts to whistle, set the fire to medium-low and time 15 minutes.
- Release pressure and open pressure cooker. Add-in sliced pickles. Adjust taste if necessary. Simmer until more liquid evaporates.
- Transfer in a serving bowl and serve hot with steamed rice.
Carrots, fresh green chili peppers, garlic, ginger and onions.
Chicken broth and sliced pickles.
Before covering the pressure cooker.
Cooking in pressure cooker.
Ready to serve.