Mini Bangus Bathed In Olive Oil

Ingredients:

1 1/2 cups olive oil
1 1/2 cups vegetable oil
1 1/2 tbsp sweet pickle relish
3 gherkins (whole pickles), thinly sliced diagonally
15 green olives, each cut across into 3 (preferably pimiento stuffed)
1 1/2 tbsp soy sauce, or to taste
1/2 cup wine (you can use any left-over wine to cut cost)
pinch of salt
dash of ground pepper and peppercorns
2 bay leaves, each torn into 3 pieces
2 kilos fresh small bangus, cleaned but not scaled nor cut

Procedure:

1. In a pressure cooker, mix all ingredients except the fish.
2. Blend well then arrange the bangus on top, making sure the liquid covers the fish. Otherwise, add part of the liquid from the green olives.
3. Seal cooker and place on high heat. Be sure not to put the safety pressure valve (black cap) yet.
3. When cooker starts to whistle, put the cap and lower the heat. Cook for at least one and half hours.
4. Remove from heat. Bathe the cooker in water or let it cool. This will take time, but never be impatient and open it to prevent hot steam from spewing.
5. When cool, open cooker. Carefully arrange three pieces of the fish into each of seven plastic containers or jars. Spoon enough sauce and remaining ingredients into each container, distributing evenly.

Makes 7 packs

You can combine olive oil with vegetable (or canola or palm) oil without sacrificing flavor. Or you may use pomace olive oil.