How to cook Bangus Sardines in Tomato Sauce
- 2 pounds small bangus (milkfish)*, not more than 6 inches long
- 2 carrots, sliced thinly
- 1 cup tomato sauce
- 1/2 cup olive oil
- 2 onions, sliced thinly
- 4 tomatoes, roughly chopped
- 1 tablespoon finely minced garlic
- 1 bay leaf
- 5 to 6 peppercorns
- 2 red hot chili peppers
- 1 1/2 teaspoons salt
- 3 teaspoons sugar
- 1/2 cup water
- Gut the fish and remove the gills, but not to remove the scales. 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 1 to 1 1/2 hours, 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 the Bangus Sardines in Tomato Sauce hot with steamed rice or pan de sal.
The Bangus Sardines in Tomato Sauce
recipe easy to cook and so good!
*You may substitute Canadian whitefish for the milkfish (bangus), although most Oriental markets carry frozen milkfish.
Another all-time favorite among Filipinos is the bangus sardines. A pressure cooker will be necessary, definitely. This recipe bring a tender fish meat including bones which gave it a more tasteful texture.
This recipe for Bangus Sardines in Tomato Sauce serves/makes: 6 servings
The Bangus Sardines in Tomato Sauce recipe is adopted from The Philippine Cookbook.
Main Ingredient: Milkfish
Preparation Method: Poached/Simmered