Spanish-style Bangus (Gourmet Bangus Sardine-style)

This Spanish-style bangus is cooked in a pressure cooker while submerged in a generous amount of olive oil, along with carrots and green olives. It is seasoned with peppercorns, pickles, bay leaves, oyster sauce, and a few chilies for a flavorful kick. Once prepared, these Spanish-style bangus sardines can be stored in sterilized jars for up to a month, making them a convenient ready-to-eat meal. This simple, step-by-step recipe will help you recreate your favorite Spanish-style bangus at home with ease. It's delicious, easy to make, and perfect for those days when you want a ready-to-serve ulam. Enjoy it best with plenty of hot, steaming rice. Yum! #spanishstyle #bangus #filipinorecipe #milkfish #milkfishrecipe For written printable recipe, visit: https://yummykitchentv.com/spanish-st... INGREDIENTS: 1 ½ kilo milkfish 3 cups olive oil (or corn/coconut oil) 2 medium carrots ½ cup green olives ¼ cup pickles ⅓ cup dried bay leaves 1 1/2 tablespoons salt 2 bulbs garlic ½ cup water 2 tablespoons oyster sauce (optional) 6 to 8 pieces red chilies FOR BRINING 1 ½ liters of water 1/2 cup salt DIRECTIONS Prepare and wash the bangus. Remove the scales, fins, and innards. Cut them into serving portions. In a large bowl, pour the water and then add ½ cup of salt and then the bangus slices. Let them soak in the brine for 30 minutes. Peel the carrots and slice them. You can carve them however you like. Prepare the pressure cooker. Add a layer of the sliced carrots at the bottom and then add the bay leaves, garlic and whole peppercorns. Add a layer of the bangus. Create a new layer of the seasonings before adding another layer of bangus. Add the green olives, pickles, and red chilies. You may also add some oyster sauce (optional step). Add 1 ½ tablespoons of salt. Pour the olive oil until everything is covered in oil. Lastly, add half a cup of water. Cover the pressure cooker and let them cook. Once it starts to whistle, lower the heat setting. Allow it to cook for an hour using low heat. After an hour, remove the pressure first before removing the cover. Transfer the spanish style bangus into jars, and some to a plate with a lot of hot steaming rice. Yum!