Bangus sardines in tomato sauce

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

1 kilo of small bangus (milkfish), not more than six inches long
2 carrots, sliced thinly
1 c. of tomato sauce
1/2 c. of olive oil
2 onions, sliced thinly
4 tomatoes, roughly chopped
1 tbsp. of finely minced garlic
1 bay leaf
5-6 peppercorns
2 red hot chili peppers
1-1/2 tsp. of salt
3 tsp. of sugar
1/2 c. of water

Cooking procedure :

Cut off the heads and tail tips of the bangus.

Mix together all the ingredients except the bangus and carrots. Pour into the pressure-cooker. Arrange the fish side by side in layers. Cover with the sliced carrots.

Lock the pressure cooker and set over high heat. When the valve starts to whistle, lower the heat and cook for an hour to an hour and a half, depending on the size of the fish.

Turn off the heat. Open the pressure cooker after allowing the pressure to dissipate, about 10 to 15 minutes. Carefully lift each fish and transfer to a shallow serving bowl, arranging them side by side.

Serve hot with steamed rice or pan de sal.

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December 15, 2003  Print This Post   
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Comments

12 Responses to “Bangus sardines in tomato sauce”
  1. Eva says:
    June 3, 2006 at 4:35 am

    hi connie,
    paano kung walang pressure cooker, mayroon ba tayong alternative.

    Reply
  2. Connie says:
    June 4, 2006 at 12:21 pm

    I tried simmering the bangus the oridnary way but the flesh disintegrates before the bones soften.

    Reply
  3. Issa says:
    July 7, 2006 at 12:20 pm

    Hi Connie,

    How do I avoid the bangus from its skin sticking at the bottom of the pressure cooker?

    I have tried it several times but presentation wise, it doesn’t look as enticing since I cannot get the whole fish out of the pressure cooker.

    Thanks.

    Reply
  4. Connie says:
    July 7, 2006 at 12:24 pm

    Issa, try thinning the sauce by adding more water. From experience, the fish sticks to the bottom if 1) there is too little oil; 2) too little liquid; or 3) both.

    Reply
  5. martin says:
    February 2, 2007 at 3:04 pm

    :razz: :razz: 2 thumbs up for this recipe! I got it perfectly done, my parents keeps on requesting on this recipe every weekend. thank you!

    Reply
  6. Connie says:
    February 2, 2007 at 4:52 pm

    great, martin!

    Reply
  7. flor santos says:
    April 21, 2007 at 7:43 am

    susubukan ko pa lang ito kasi nagluto kami last week di namin masyadoong nagustuhan kasi madaming sabaw kaya naghanap ako ng recipe sa internet para sure na masarap.

    Reply
  8. flor santos says:
    May 3, 2007 at 7:22 am

    masarap nga! finally kahapon nakapagluto na ako, hinintay kong kumpleto kaming lahat at tamang tama may time para mamalengke at magluto.nagustuhan ng 6 years old kong apo

    Reply
  9. Jorge says:
    August 5, 2007 at 4:12 pm

    Thanks for the recipe! My ailing mom-in-law loved it. Food is osterized for her, but she insisted that she eats it as it is served. She even asked to leave some for her breakfast the next day.

    Actually I’ve had a number of attempts to perfect the texture – that is firm flesh but with soft bones. This time I was able to do it well with your instructions. The other recipes I used, gave me fried bangus in a pressure cooker – not so appealing. I also used the advice of a friend to rub salt on the fish and let it stand for at least 30mins before cooking it.

    Reply
  10. lilli medina says:
    December 26, 2007 at 11:55 pm

    DECEMBER 2007

    Hi, about your Bangus sardines in tomato sauce, do you think I can do this receipe with any bangus just the sardines itself. Please let me know.
    thanks
    lilli

    Reply
  11. Lolay says:
    March 14, 2008 at 11:58 am

    PROBLEM WITH SKIN STICKING AT THE BOTTOM?

    I’ve tried this before and it worked for me. I laid wooden chopsticks at the bottom and placed the bangus on top of it and the fish came out whole and I was able to get them out easily.

    Reply
  12. Joel says:
    April 25, 2009 at 9:45 pm

    I have my own version without the tomatoe sauce but lots of spices. I used sweet paprika, bay leaves, pepper, carrots and tausi. I will try your recipe this weekend. Nice blog.

    Reply
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