Spanish-style milkfish or Bangus Yummy to the bones.. Homemade food gifts are a delicious way to spread Christmas cheers & spirit to your friends and family this Christmas. Here's the recipe to share with you all:
Ingredients: Adjust to your own taste.
Bangus/Milkfish
Olive oil- or other neutral-tasting oil such as corn, or vegetable oil
Carrots-cut into florets for a decorative touch
Green or black 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
Bay leaves
some water
Prep: 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.
Pour the olive oil over the fish, add enough water to cover the fish
Cook in low heat for about 8 hours or if using pressure cooker, cook for about 1 1/2 to 2 hours timer begins when the pressure cooker valve begins to whistle.
Serve this Homemade Spanish Bangus sardines with piping hot steamed rice. Enjoy!
Music used from Youtube audio files.

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