Bangus Sardines in Tomato Sauce Recipe

Serves/Makes: 6 servings

Ingredients:

  • 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
How to cook Bangus Sardines in Tomato Sauce:
  • 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.
Bangus Sardines in Tomato Sauce recipe

Note(s):

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.

Comment(s):

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 (more Milkfish recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: Filipino (more Filipino recipes)

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