Spicy Bangus Sardines

Ingredients:
1 kg fresh bangus
3/4 cup corn oil
2 pouches (200 g each) Filipino Style Tomato Sauce
3 pcs ripe siling labuyo, sliced
2 cloves garlic, sliced
1 pc small carrot, sliced
1 pc whole pickle, sliced
2 tbsp red cane vinegar
4 pcs peppercorns
2 pcs laurel leaves


Directions:
1. Remove internal organs, tails and heads of bangus, then wash thoroughly. Drain well.
2. Arrange carrot, garlic and pickles at the bottom of pressure cooker. Layer fish on top and add 1 cup water.
3. Add remaining ingredients and season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt) and 1/2 tsp pepper. Pressure cook for 30 minutes. (If pressure cooker is not available, simmer fish in an ordinary casserole for 2 hours. Occasionally add water to prevent burning. Bones of fish, however, will not soften.)

Makes 8 servings.
It is rich in Vitamin B12 - prevent anemia.
Garnish bottled sardines with green pitted olives and siling labuyo. Be sure to sterilize the bottles before packing them.


Source: Del Monte Kitchenomics