Instantpot Spanish-style Bangus in Olive oil

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BANGUS IN OLIVE OIL. In a bed of banana leaves, I pressure-cooked in my Instantpot two kilos of milkfish in Spanish-style condiments. 

It has been a very long while since I cooked bangus using a pressure cooker. Well, it's all worth it. 

I enjoyed eating the bones, especially the head since it's all melt-in-your-mouth tenderness. This is a welcome break to our fried fish or fish soup fare.

I made 2 kilos as I want to have them as part of my packed lunch. I slowly placed the 2-3 sluces of fish in a tin container add the oil & spices so I can just heat it when it's time to eat. Made four containers even after eating this for lunch and dinner. Caveat: more cups of rice is needed.

2 pcs (about 2 kilos) milkfish, cut in pieces
Black & Green olives, 10 pcs each
2 pcs Carrots, cut round
1T Baby Capers
9 pcs Chilis
20 pcs Bayleaves
1 head of Garlic, peeled
2T Paprika powder
2T Himalayan salt
2T Peppercorns
2C Olive oil
Water

Prep:
In a bowl, put Water & dissolve 2T of salt and put all the fish cuts. Let submerge for about 30 minutes in the brine solution. Drain well.

Prepare the Banana leaves by cutting them to pieces just wide enough as the bottom of the Instant pot.

Recipe:

In the Instantpot, line the bottom with banana leaves. Arrange the carrots & the fish cuts so it take up the space efficiently. It makes two neat layers for this batch. Add the rest of the ingredients. After adding oil, add water just enough to cover the fish. Cover.

There's no preset dial for fish so set the Instantpot to pressure cooker mode and set the time to 60 minutes. I can't set the temp so I guess there's no need to press it then. Well, the 60 minutes is enough to get that tenderness of tge fishbones. The timer discounts the time for pre-heat. 

Wait to cool down or just release the steam. Serve on top of rice. 

Check my blog for the recipe!

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