Indulge in the simplicity of this Spanish-style bangus (milkfish). Begin by layering the ingredients: thinly sliced carrots, aromatic dried bay leaves, peeled garlic bulbs, tangy pickles, savory olives, whole black peppercorns, red peppers, and a generous amount of olive oil to cover the succulent bangus.
The preparation is a breeze—start by brining the bangus in a mixture of salt and water for 30 minutes, followed by a stress-free one-hour pressure-cooking session.
Ingredients
- 2 pcs carrots, sliced
- 5 pcs dried bay leaves
- 2 bulbs garlic, peeled
- 3 red chili peppers
- Pickles
- Olives
- Whole black peppercorns
- Salt to taste
- Olive oil (about 2 cups or until bangus is covered)
Directions
- Brine bangus for 30 minutes in salt and water
- Layer the ingredients listed above
- Pressure-cook for 1 hour
