Bangus in Oil
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Amount Per Serving
Calories from Fat 6
% Daily Value *
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 19g
Dietary Fiber 6g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 Pieces milkfish
- Finger Chilli
- Bay leaf
- Corn oil
- Remove the milkfish scales, fins, tail and belly flaps, rinse them to remove scales.
- Cut the fish to fit the size of the bottle, and remove the internal organs.
- Wash the fish thoroughly to remove all traces of blood.
- Soak sliced milkfish in 1 part salt to 9 parts of water, for 25 minutes.
- Arrange the fish inside the bottles, and lightly cap the bottle.
- Steam for 20 minutes, and drain excess water in a colander.
- Add salt, monosodium glutamate, peppercorn and finger chilli.
- Fill with corn oil, leaving ¼ inch space from top of bottle.
- Arrange the thinly sliced carrots and pickles on the side of the bottle.
- Lightly cap bottles and place in a rack inside the pressure cooker.
- Cover and seal the pressure cooker and turn on the heat.
- When the pressure cooker starts to whistle, lower the heat and cook for 1 1/2 hours
- Allow pressure to drop. Remove the jars and cap tightly while still hot.
- Check for leakage by inverting each bottle, set aside and allow to cool.
- Washed bottles with soap and water and let it dry, apply label.
- The amount of water to be put on pressure cooker, must be up to the strainer or bottom of the bottle.
- For best result; after brining, fry the fish for 2 minutes before outting in a bottles.
- Store for at least one month to attain desired flavor before distributing.
- In making labels; used paint and photoscape (all free software) in designing labels
Pinoy Hapagkainan http://www.pinoyhapagkainan.com/
Watch how to make bottle label :