My second bangus sardines recipe. This time with tomato sauce, olive oil and lots of spices.
A pressure cooker will be necessary, definitely.
Buy the smallest bangus you can find–no more than six inches long from head to tail. Ask the vendor to gut the fish and remove the gills, but not to remove the scales.
I bought a kilo of bangus this size for PhP 50.00 (about US$ 0.90) at the local wet market yesterday.
1 kilo of small bangus (milkfish), not more than six inches long
2 carrots, sliced thinly
1 c. of tomato sauce
1/2 c. of olive oil
2 onions, sliced thinly
4 tomatoes, roughly chopped
1 tbsp. of finely minced garlic
1 bay leaf
2 red hot chilies
1-1/2 tsp. of salt
3 tsp. of sugar
1/2 c. of water
Cooking procedure :
Cut off the heads and tail tips of the bangus.
Mix together all the ingredients except the bangus and carrots. Pour into the pressure-cooker. Arrange the fish side by side in layers. Cover with the sliced carrots.
Lock the pressure cooker and set over high heat. When the valve starts to whistle, lower the heat and cook for an hour to an hour and a half, depending on the size of the fish.
Turn off the heat. Open the pressure cooker after allowing the pressure to dissipate, about 10 to 15 minutes. Carefully lift each fish and transfer to a shallow serving bowl, arranging them side by side.
Serve hot with steamed rice or pan de sal.