Spanish style bangus

I consider the pressure cooker as one of the best things to have in a kitchen. It can be used in a lot of things especially in shortening the cooking time of food and for canning. One of the things I use it for is cooking spanish-style sardines or bangus. I don't like the ones that can be bought ready-to-eat in the supermarket because I don't like the metallic taste of those available in tin cans.

It can be stored in mason jars or just put it in the fridge. Since I don't have mason jars yet, what I have are jars with plastic lids, definitely goes into the fridge.

Ingredients:
1 kl baby bangus, innards removed and fins cut and sliced into 2-3 cuts
2 pickles, sliced
1 medium carrot, sliced
3 bay leaves
1 tsp whole black pepper
3 cloves garlic, minced
1 sachet of NamNam tomato (added taste and color, substitute tomato sauce)
Chili pepper, if you want it a little spicy
1 Tbsp patis
1 tsp ground pepper
1 cup water
1 Tbsp vinegar
Cooking Oil (Olive, Corn, Canola or Peanut), whatever your preference is

Arrange the slices of fish in the pressure cooker. Put all the ingredients in. Put sufficient oil to nearly cover the fish. Do not mix. Cover the pot and cook in high heat until the pot whistles. Then lower the heat and cook for at least 1 hour. Turn off the heat and wait for the valve to go down indicating that the pot can be safely opened.

Serve hot or not over plain steamed or garlic fried rice. It can also be enjoy with toast and pan de sal!

I am going to purchase a couple of mason jars next time and practice on my canning skills!