Comments

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: 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