Spanish-style Sardines Bangus in Oil in Oil is easy to make in the pressure cooker and so delicious with steamed rice! And great for gift-giving, too!
We kicked off our holiday recipe series a few weeks with a party-worthy ham with pineapple made easy in the slow cooker and today, I’m following it up with a spicy sardines bangus in oil that’s sure to thrill your tastebuds!
Sardinas is not exactly what comes to mind when planning a Noche Buena feast and if you’re wondering why I’m including it on our list, it’s because like my yummy tropical magic bars, Spanish-style milkfish are great for gifting. If you’re on a tight budget this year or just want to make something special for the people in your life, homemade food gifts are a delicious way to spread Christmas cheer.
You can adjust the amounts to suit your personal tastes and double or triple the batch depending on the size of your pressure cooker.
- Bangus/milkfish- if you have access to baby bangus, so much better!
- Olive oil- or other neutral-tasting oil such as corn, canola, or vegetable oil
- Carrots-cut into florets for a decorative touch
- Green olives-pitted
- Sliced Pickles- use sweet gherkins for a touch of sweetness
- Garlic, peppercorns, bay leaves-for depth of flavor
- Thai chili peppers-add more or less depending on the desired level of heat
- Clean and gut the fish, but leave the scales intact. Slice into serving portions, keeping in mind the size of the jars you’re using for storage.
- Soak in a salt solution for about 30 minutes to improve flavor and help the fish retain moisture.
- Make sure to use rock salt and not regular table salt.
- Layer the bay leaves, carrots, and garlic on the bottom of the pressure cooker first to keep the milkfish from sticking.
- Arrange the fish in a single layer over the carrots and aromatics. Top with the sliced sweet pickles, pitted green olives, chili peppers, and peppercorns.
- Season with rock salt. If using regular table salt, decrease the amount.
- While you can make this homemade sardines in a regular pot over low heat, pressure cooking allows even the bones and scales to become soft and tender without the fish falling apart.
- The cooking time begins when the pressure cooker valve whistles as it means the inside has come to pressure.
- Most pressure cookers have a safety mechanism that keeps them from opening until the pressure is released. Carefully lift the valve with tongs until all the pressure dissipates.
- DO NOT try to open the lid during cooking.