Spanish-style Sardines Bangus in Olive Oil

Spanish-style Sardines Bangus in Oil on a serving platter

4.81 from 26 votes

Spanish-style Sardines Bangus in Olive Oil

Homemade Spicy Sardines Bangus in Olive Oil is easy to make in the pressure cooker and a delicious way to enjoy your favorite fish. Super tender and delicious and great for gift-giving, too!

Prep Time20

Cook Time1 10

Soak30

Total Time2

Course: Main Entree

Cuisine: Filipino

Servings: servings

Calories: 365kcal

Author: Lalaine Manalo

Equipment

Pressure cooker

Ingredients

water
rock salt
2 large bangus, cleaned, gutted, and cut into serving portions but leaving scales intact
¼ cup bay leaves
1 large carrot, peeled and cut into florets
1 head garlic, peeled and crushed
¼ cup green olives, pitted
¼ cup sweet gherkins pickles, sliced
1 tablespoon peppercorns
4 Thai chili peppers
2 cups olive oil

Instructions

In a large bowl, combine 6 cups cold water and ¾ cup rock salt. Stir until salt is dissolved.
Add bangus and soak for about 30 minutes. Drain well, discarding liquid.
In a pressure cooker, layer bay leaves, carrots, and garlic to cover the bottom of the cooker.
Arrange fish in a single layer over the vegetable and spices.
Evenly distribute green olives, sliced sweet pickles, peppercorns, and chili peppers.
Season with 1 tablespoon rock salt.
Add olive oil over the fish.
Add enough water to fully cover the fish at about 1 inch.
Close and lock the lid of the pressure cooker. Cook over medium heat until the valve begins to whistle.
Lower heat and continue to cook for 1 hour and 10 minutes.
Turn off the heat and release the pressure by lifting the valve with tongs.
When the pressure fully dissipates, carefully open the pressure cooker lid and allow the sardines to cool.
Transfer into airtight containers or sterilized jars if using.

Video

Nutrition