Spanish Sardines

INGREDIENTS

1 kilo fish (Bangus or Galunggong), cleaned, scaled, and with heads and tails cut off

1 cup salt

8 cups water

1 carrot, sliced into rounds

2 laurel leaf

1 (135-gram) bottle pickles

1/2 cup olive oil

1 (200-gram) pack tomato sauce

3 tablespoons soy sauce

1 tablespoon peppercorns

   red chili pepper ( siling labuyo ) – Optional

PROCEDURE

Combine salt and water.

Soak cleaned fish for 10 to 15 minutes and drain. 

Arrange fish in a pressure cooker.

Add the rest of the ingredients.

The amount of liquid should be enough to cover the ingredients.

Add more oil if necessary.

Cook for 45 minutes to 1 hour or until fish is tender.

Cool. Release the pressure. Serve as is, or put in bottles.

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