2 - 3 servings
How to cook Pressure-Cooked Sweet and Sour Bisugo
- 1 pound small bisugo (threadfin bream), about 6 to 8 pieces, each no more than 4 inches long, cleaned
- 2 tablespoons cooking oil
- 4 cloves garlic, minced
- 2 shallots, thinly sliced
- 2 tablespoons chopped ginger
- 2 birds eye chilies, chopped
- 1/4 cup vinegar
- 1/3 - 1/2 cup sugar (depending on how you like your sweet and sour sauce)
- 1 tablespoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 bay leaves
- Sliced scallions, for garnish
- Pour the oil into the pressure cooker and heat. Saute the garlic, shallots, ginger and chilies just until fragrant.
- Turn off the heat. Arrange the fish in a single layer on top of the sauteed vegetables.
- In a bowl, stir the vinegar, sugar, salt and pepper together with 1 1/2 cups of water. Pour into the pressure cooker with the fish. Throw in the bay leaves.
- Seal the pressure cooker. Turn on the stove on its highest setting. When the valve starts to turn, set the heat to the lowest setting and count 90 minutes.
- After 90 minutes, turn off the heat and wait for about 10 minutes to allow the pressure in the cooker to dissipate.
- Unlock the pressure cooker top and voila - Sweet and Sour Bisugo with every bit edible is ready.
- Garnish with sliced scallions and serve the Sweet and Sour Bisugo hot with freshly steamed white rice or arroz verde (green rice).
Prep time: 10 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 40 mins
The Pressure-Cooked Sweet and Sour Bisugo recipe is simple, easy to cook, and very delicious,
This recipe for Pressure-Cooked Sweet and Sour Bisugo serves/makes: 2 - 3 servings
The Pressure-Cooked Sweet and Sour Bisugo recipe is adopted from The Philippine Cookbook.
Main Ingredient: Bream
Preparation Method: Soup/Stew