Spanish-style Sardines Bangus in Oil

Spanish-style Sardines Bangus in Oil are easy to make in the pressure cooker and delicious with steamed rice. They're great for gift-giving, too!

We started our holiday recipe series a few weeks ago with a party-worthy ham with pineapple made easily in the slow cooker. Today, I'm following up with a spicy sardine bangus in oil that will rock your taste buds!

Sardinas is not exactly what comes to mind when planning a Noche Buena feast. If you're wondering why I included it on our list, it's because homemade goodies like tropical magic bars, atchara, Christmas fruitcake, and Spanish-style milkfish sardines are great for gifting. If you're on a tight budget this year or want to make something special for the people in your life, homemade food gifts are a delicious way to spread holiday cheer.

Ingredient notes

You can adjust the amounts to suit your tastes and double or triple the batch, depending on the size of your pressure cooker.

• Milkfish- locally known as bangus, is meaty but notoriously bonier than other fish.
• Rock salt- for soaking to remove any fishy smell, improve flavor, and help the fish retain moisture.
• Olive oil- you can substitute other neutral-tasting oil such as corn, canola, or vegetable oil.
• Carrots-cut into florets for a decorative touch
• Green olives- pitted for easy eating
• Pickles- use sweet gherkins for a touch of sweetness
• Aromatics- Garlic, peppercorns, and bay leaves add depth of flavor
• Thai chili peppers- add more or less depending on the desired level of heat
• Water- add enough to cover the fish completely

Cooking instructions

1. Prepare soaking solution. Combine 6 cups cold water and ¾ cup rock salt in a large bowl and stir until salt is dissolved.
2. Prepare the milkfish. Clean and gut the fish, leaving the scales intact. Slice into serving portions, considering the size of the jars you use for storage. Soak in a salt solution for 30 minutes to improve flavor and help the fish retain moisture.
3. Arrange the ingredients in the pot. First, layer the bay leaves, carrots, and garlic on the bottom of the pressure cooker to prevent the milkfish from sticking. 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. Season with rock salt. If using regular table salt, decrease the amount.
4. Pour the olive oil over the fish. If substituting, use a neutral-tasting oil, lest it affect the dish's flavor.
5. 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 only the oil.
6. Pressure cook. The cooking time begins when the pressure cooker valve whistles, meaning the inside has come to pressure.

Serving suggestions

• Serve this homemade sardine bangus with piping hot steamed rice for breakfast, lunch, or dinner. You can also enjoy it as a sandwich filling for tasty bread or pandesal for a midday snack.
• Toss leftovers with chopped onions, minced chili peppers, and freshly squeezed calamansi juice to make a quick version of Bangus sisig. It's excellent as an appetizer!

Storage instructions

• I usually make just enough to enjoy for a meal or two and transfer leftovers to an airtight container. Stored properly, the sardines can be kept in the refrigerator for up to three days.
• To prolong the storage life, use sterilized jars. Follow the steps below and visit the National Center for Food Preservation for canning guidelines.

How to sterilize jars

• Check jars for any cracks or chips. Discard the jars if there are any.
• Wash empty jars in hot water with detergent, 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 to remove any scale or hard-water films.
• To sterilize, place the cleaned jars 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 for 10 minutes at altitudes of less than 1,000 ft. Add an extra one minute for boiling time for each 1,000 ft elevation.
• When ready to fill, remove and drain hot sterilized jars one at a time.