2 - 3 servings
How to cook Pressure-Cooked Baby Bangus A La Tinola
- 1 pound baby bangus (milkfish), each no more than 6 inches long, cleaned
- 6 cloves garlic, minced
- 3 shallots, finely sliced
- 1 large knob ginger, peeled and thinly slice
- 2 tablespoons cooking oil
- Patis (fish sauce), to taste
- Ground black pepper, to taste
- 1 large chayote, peeled and cut into small cubes
- 1 small bunch spinach leaves
- Cut each bangus into three portions. (I do not recommend cutting off the heads as the head is the most flavorful part of the fish in a soup.)
- Heat the cooking oil in the pressure cooker. Saute the garlic, shallots and ginger just until aromatic.
- Pour about six cups of water into the pressure cooker. Season with patis and black pepper. Add the bangus pieces.
- Seal the pressure cooker. Keep the heat on high until the valve starts to turn. Turn the heat to low and let the bangus cook for about an hour and a half.
- NOTES: That once the valve starts to turn, it is very important to keep the heat very low so that the water is barely simmering. This will prevent the bangus from moving too much inside the pressure cooker - this is essential so that the bangus pieces retain their shape. If the water is boiling like crazy inside and the bangus pieces are taking somersaults for an hour and a half, they’ll disintegrate before they’re done.
- Turn the stove off. Leave for at least ten minutes to allow the pressure to dissipate then open the pressure cooker.
- Using a slotted spoon, scoop out the bangus and transfer to a soup tureen or serving bowl.
- Taste the broth and adjust the seasonings, if needed. Add the chayote cubes to the hot broth and simmer for about 15 minutes (no need to seal the pressure cooker; just cover with the lid). Add the spinach leaves and cook for another 1 or 2 minutes.
- Taste the broth one last time and adjust the seasonings, if needed.
- Pour the broth and vegetables into the tureen or bowl with the cooked bangus.
- Serve the Baby Bangus A La Tinola hot with freshly steamed white rice.
Prep time: 10 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 40 mins
The Pressure-Cooked Baby Bangus A La Tinola recipe simple and easy to cook but the soup is very delicious,
or Tinolang Bangus
is a delicious Filipino soup.
It is a hearty ginger clear-broth soup composed of bangus (milkfish) and vegetables such as chayote, hot pepper leaves, and spinach leaves.
This is best eaten with white rice along with a spicy fish sauce dip.
This recipe for Pressure-Cooked Baby Bangus A La Tinola serves/makes: 2 - 3 servings
The Pressure-Cooked Baby Bangus A La Tinola recipe is adopted from The Philippine Cookbook.
Main Ingredient: Milkfish
Preparation Method: Soup/Stew