Spanish-style Sardines Bangus in Oil

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!

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.

Ingredients

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
  • 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.

Cooking instructions

  • 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.
  • 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.
  • Add enough water to cover the milkfish at about one inch. Depending on the width of your pressure cooker, it will take about 2 to 3 cups.
  • This will look like a lot of liquid, but the water will evaporate during cooking, leaving the foil only.

How to sterilize jars

  • Check jars for any cracks or chips. Discard the jars if there’s any.
  • Wash empty jars in hot water with detergent and rinse well by hand, or wash in a dishwasher. Unrinsed detergents may cause unnatural flavors and colors. Soak for a few hours in a solution containing 1 cup of vinegar (5 percent acidity) per gallon of water as needed to remove any scale or hard-water films.
  • To sterilize, place the cleaned jars right side up on the rack in a boiling-water canner and fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 10 minutes at altitudes of less than 1,000 ft. Add an extra one minute for boiling time for each additional 1,000 ft elevation.

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