Now, that bangus is all over the wet markets and the supermarkets, here’s another recipe that has helped immortalize this ”muy sabroso” nga isda.  This one iya, I have made a lot of trials and errors through the years, until I have acquired the taste that my own family has come to love.

2 kilos more or less  Bangus  (be it very small or large size)
1 tsp whole cloves; 3 pcs laurel leaves; 1 tsp whole peppercorns
1 tsp red pepper flakes  OR  6 pcs baby katumbal
Salt, pepper and 1 Knorr fish cube
1 tsp white sugar ; 1 Tbsp vinegar
1 cup extra virgin olive oil; Water
Pickle chips and carrot slices (optional)

PROCEDURE:
1.)  Scale and degut bangus.   Slice into 2-inch segments if they are large, or leave as is, if they are small.    Drain in colander for at least 30 minutes.

2.) Arrange in a pressure cooker and add salt, pepper and the Knorr cube.   Also throw in your whole cloves, peppercorns, laurel leaves, red pepper flakes OR katumbal, sugar, and vinegar.

3.)  Add water up to just a little above the surface level of the bangus and pour in your olive oil. Seal the pressure cooker and start cooking at high heat.   When the whistle starts dancing the “pachangga”, turn down the fire to medium- low and cook for about  1 hour and 45 minutes.

4.)  Turn off and let stand until the pressure is finally all gone.   DO NOT try to open lid unless the whistle doesn’t go berserk when touched slightly.   Now, you can open the lid and try the sauce. Adjust seasoning if needed.  Should liquid be too much, continue to simmer over low fire, with NO lid on, until you have achieved your desired level of sauce. Agitate to avoid sticking.

TIPS:
-     I don’t usually add pickle chips and carrot slices, as I don’t see any need for them, except to make the sardinas look pretty.   But go ahead and incorporate them if it  pleases you. Throw them in together with all the other “recados”, before you close the cooker.

-     Get ready with tons of rice to make “samo” with the sardinas.   Kinahanglan, paresan gid sang estrellado nga itlog (hehehe)!!!

Enjoy your Bangus Sardines and a big hug from the Red Hot Mama!!!