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Spicy Bangus Spanish Style in Corn Oil
This is how I make my version of the Spanish style milkfish recipe. Ingredients
- 1 kilo Bangus (Milkfish), sliced *i prefer them boneless
- 1/4 cup peppercorns
- 1 head Garlic, crushed
- 5 pcs Bayleaf
- 1 med carrot, sliced
- 1 med pickle, slice
- 5 pcs Siling labuyo (hot chilis)
- salt and pepper
- water
- Corn oil
Directions
- Wash the fish and slice into serving pieces. I prefer the fish to be boneless for convenience.
- Arrange the fish and all the ingredients in a pressure cooker.
- Make sure that the fish are covered with oil + water (ratio: 3:1)
- Turn on heat and wait for it to boil.
- Once it whistles, time it and let it simmer on low heat for 45 minutes. (Boneless takes only 20minutes)
- Turn off heat once time is done.
- Release pressure and open the cooker.
- Arrange in serving dish.
- Serve with steamed rice.
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