Home-made Spanish Milkfish Sardines

Hello everybody! So thankful that my boss changed my schedule, not working for the third night tonite but working Saturday tomorrow. I got all my ingredients and so excited preparing this dish for the first time. So flavorful and not salty. Instead of buying the canned Spanish sardines, you can control the saltiness and use water and olive oil. Let’s gather all the ingredients now.

INGREDIENTS:

1 fresh milkfish (have the fishmonger clean, scale and slice into 6 slices)

1 and 1/2 cups water

1 cup olive oil

6 thick carrot rounds (cut into flower shapes)

2 sprigs fresh Rosemary

thin slices of fresh ginger

lemon grass leaves

6 cloves garlic (sliced)

1/4 tsp. crushed red pepper

1 Tbsp. fish sauce

1 Tbsp. vinegar

3 red Thai chilis

14 pcs. whole peppercorns

4 bay leaves

1/2 tsp. ground black pepper

A pressure cooker

PROCEDURE:

1. Wash and drain the fish slices, squeeze lemon or lime into the fish, drain in a colander, paper towel dry and seasoned with sea salt, drain again in a colander.

2. Layer half of all the vegetables like the carrots, ginger, bay leaves, garlic, lemon grass and rosemary and peppercorns then layer the fish on top of the vegetables so the fish will not stick to the bottom of the pressure cooker.

3. Layer the remaining vegetables on top, add the ground pepper, crushed pepper, vinegar and fish sauce.

4. Pour the water then olive oil, making sure the fish is submerge completely with the liquid.

5. Cover the pressure cooker and turn on the stove until the regulator sizzles and lower down the heat enough to continue the cooker on low sizzle to an hour.

6. After an hour, turn off the stove and carefully release the pressure off the cooker, let the sardines cool down before serving them.

You may remove most of the oil from it and set on a nice platter. Serve with hot steamy rice/quinoa blend. When you eat it, you will realize that the bones are tender also.

As usual, Delicious! (Masarap!)

🍑