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- 5-6 pieces bay leaves
- 6 cloves of Garlic, sliced thin
- 2 large sweet pickles, sliced into 1/4 inch thick
- 1 tsp peppercorns
- 2 lbs medium size bangus, remove head and tail with scales and cut into serving sizes
- 1 large carrot, cut into flower shapes
- 2-3 finger chilies (add more if you want it more spicy)
- 1 cup tomato sauce
- 1.5 cups water
- 1-2 tbsp sugar (adjust to your liking but I used 2 tbsp and it turned out just right)
- 1/2 tbsp salt or to taste
- 1 cup olive oil
- Using a pressure cooker, arrange half of the bay leaves, garlic, sweet pickles and peppercorns. Arrange the slices of bangus side by side into the pressure cooker (watch the video) and top with the remaining peppercorns, bay leaves, garlic and pickles. Add carrots and finger chilies.
- In a bowl, combine tomato sauce, water, sugar and salt. Stir well to dissolve sugar and salt. Pour in sauce into the pressure cooker and add olive oil. Add more water to make sure that the bangus are submerged in liquids.
- Lock pressure cooker and set over high heat. When the valve starts to whistle, lower the heat to medium-low and cook for 60 to 75 minutes, depending on the size or the thickness of the fish.
- Remove pressure cooker from the heat and allow to cool for about 10-15 minutes. The liquid should be reduced and mostly oil is left. Check if the bones are fully soft and if not, you can add a cup of water and continue cooking for additional 15 to 25 minutes.
- Gently transfer each fish in a serving dish and serve with steamed rice. Enjoy!