Spanish-style Sardines Bangus in Olive Oil
Homemade Spicy Sardines Bangus in Olive Oil is easy to make in the pressure cooker and a delicious way to enjoy your favorite fish. Super tender and delicious and great for gift-giving, too!
- Prep time
- 20 min
- Cook time
- 1 hr 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- water
- rock salt
- 2 large bangus, cleaned, gutted, and cut into serving portions but leaving scales intact
- 8 pieces bay leaves
- 1 large carrot, peeled and cut into florets
- 1 head garlic, peeled and crushed
- 1/4 cup green olives, pitted
- 1/4 cup sweet gherkins pickles, sliced
- 1 tablespoon peppercorns
- 4 Thai chili peppers
- 2 cups olive oil
Instructions
- 1
In a large bowl, combine 6 cups cold water and 3/4 cup rock salt. Stir until salt is dissolved.
- 2
Add bangus and soak for about 30 minutes. Drain well, discarding liquid.
- 3
In a pressure cooker, layer bay leaves, carrots, and garlic to cover the bottom of the cooker.
- 4
Arrange fish in a single layer over the vegetable and spices.
- 5
Evenly distribute green olives, sliced sweet pickles, peppercorns, and chili peppers.
- 6
Season with 1 tablespoon rock salt.
- 7
Add olive oil over the fish.
- 8
Add enough water to fully cover the fish at about 1 inch.
- 9
Close and lock the lid of the pressure cooker. Cook over medium heat until the valve begins to whistle.
- 10
Lower heat and continue to cook for 1 hour and 10 minutes.
- 11
Turn off the heat and release the pressure by lifting the valve with tongs.
- 12
When the pressure fully dissipates, carefully open the pressure cooker lid and allow the sardines to cool.
- 13
Transfer into airtight containers or sterilized jars if using.