Bottled Bangus or Tawilis in Oil, Spanish Sardines Style
Home Made Bottled Fish in Olive Oil or Corn Oil, Spanish Sardines Style are great alternative gift on this coming holiday season. There is no better way to express your love by sharing something that is prepared or cooked by your self and bottled foods are one of the popular gift items. The bottles can be elaborately decorated, wrapped or simply tied with a ribbon.
I would like to share my version of bottled fish in oil, Spanish sardines style. The recipe uses either bangus or tawilis.
Bangus are always available both locally and overseas, however the recommended size of bangus for bottled fish which is the smallest size that is available might not be available especially overseas. The small regular size bangus is fine but the size of the bottle is adjusted to fit the size of the fish. For large sized fish it is recommended that the scales shall be removed and the cooking time is also adjusted accordingly.
Tawilis being a type of sardine fish are great for this recipe. It is recommended to use biggest size that is available. There is no need to remove the scales if using tawilis, just cut off the head and tail of the fish to a length according to the bottle height. Although the dish can be served right after cooking, it is best to keep the bottled fish to cure for several days before serving. Enjoy…
Ingredients:
3/4 kilo small size bangus (about 12 pcs.), scaled
or 1 kilo large size tawilis
1 medium size red bell pepper. cut into strips
1 pc. pickled cucumber, sliced crosswise
1 small size carrot, sliced crosswise
bay leaf
peppercorns
siling labuyo (optional)
olive oil or corn oil
salt
6 pcs. 8 oz wide neck glass bottle for tawilis
4 pcs. 16 oz wide neck glass bottle for bangus
Cooking procedure:
Clean fish and cut head and tail off leaving the mid section, length according to bottle’s height. Remove fish innards and wash thoroughly, place in a colander and let drain until almost dry, wipe off all traces of blood. Roll fish in salt and let stand for 15 to 20 minutes. Now remove excess salt off the fish and put inside the bottle, insert at the side of each bottle 2 to 3 sliced carrots, 2 to 3 sliced pickled cucumber, 2 to 3 strips of bell pepper, 2 bay leaf, 5 peppercorns and siling labuyo (if using). Pour oil up to the neck of each bottle, put on the bottle cap and loosely close. Put a rack inside the pressure cooker and arrange the bottles. Pour water into the pressure cooker up to about an inch below the bottle neck. 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. Turn off the heat and release the pressure before opening pressure cooker. Check the level of oil on each bottle, add more oil as necessary, let cool down to warm temperature and lock the bottles. Wash the bottled sardines. Keep the bottled sardine for 2 to 3 days to cure before serving.
Fried Tawilis Sardines in Hot and Spicy Sauce
I would like to share my version of bottled fish in oil, Spanish sardines style. The recipe uses either bangus or tawilis.
Bangus are always available both locally and overseas, however the recommended size of bangus for bottled fish which is the smallest size that is available might not be available especially overseas. The small regular size bangus is fine but the size of the bottle is adjusted to fit the size of the fish. For large sized fish it is recommended that the scales shall be removed and the cooking time is also adjusted accordingly.
Tawilis being a type of sardine fish are great for this recipe. It is recommended to use biggest size that is available. There is no need to remove the scales if using tawilis, just cut off the head and tail of the fish to a length according to the bottle height. Although the dish can be served right after cooking, it is best to keep the bottled fish to cure for several days before serving. Enjoy…
Ingredients:
3/4 kilo small size bangus (about 12 pcs.), scaled
or 1 kilo large size tawilis
1 medium size red bell pepper. cut into strips
1 pc. pickled cucumber, sliced crosswise
1 small size carrot, sliced crosswise
bay leaf
peppercorns
siling labuyo (optional)
olive oil or corn oil
salt
6 pcs. 8 oz wide neck glass bottle for tawilis
4 pcs. 16 oz wide neck glass bottle for bangus
Cooking procedure:
Clean fish and cut head and tail off leaving the mid section, length according to bottle’s height. Remove fish innards and wash thoroughly, place in a colander and let drain until almost dry, wipe off all traces of blood. Roll fish in salt and let stand for 15 to 20 minutes. Now remove excess salt off the fish and put inside the bottle, insert at the side of each bottle 2 to 3 sliced carrots, 2 to 3 sliced pickled cucumber, 2 to 3 strips of bell pepper, 2 bay leaf, 5 peppercorns and siling labuyo (if using). Pour oil up to the neck of each bottle, put on the bottle cap and loosely close. Put a rack inside the pressure cooker and arrange the bottles. Pour water into the pressure cooker up to about an inch below the bottle neck. 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. Turn off the heat and release the pressure before opening pressure cooker. Check the level of oil on each bottle, add more oil as necessary, let cool down to warm temperature and lock the bottles. Wash the bottled sardines. Keep the bottled sardine for 2 to 3 days to cure before serving.
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Sardinas at Pechay
Ginisang Delatang Salmon
Sinigang na Sardinas, Mackerel Canned Sardines
Ginisang Sotanghon with Sardinas
Patola at Sardinas with Misua
Sardinas at Misua, Canned Sardines with Misua Noodles
Sardinas, Upo at Sotanghon
Sardinas at Spinach
Sardine in Tomato Sauce Omelet
Sardinas at Sayote
Ginisang Sardinas, Canned Sardines Sautéed in Onion and Tomato
Sardinas at Sotanghon, Canned Sardine Soup with Sotanghon
Tortang Sardinas, Sardine Omelet
Spaghetti with Fried Sardines in Hot and Spicy Sauce
Sardinas at Pechay
I was hoping you could show how to can them, as in prepare in jars, process in pressure canning pot, and keep the canned sardines on the shelves at room temp for at least a year without spoiling. The high heat of pressure is required to kill any spores for highly alkaline foods such as this. My water bath canner's heat is not sufficient for this purpose and will be ok only for acidic foods).
ReplyDeleteBut thanks for the recipe, maybe I can experiment in the future how to pressure can these. But I will have to get a pressure canner first.
will any kind of bottle do? im afraid it will break inside the pressure cooker along the process...
ReplyDeleteYou can use bottles from used processed food.
ReplyDeleteThank you so much...your instructions re pressure cooking was very helpful...BEYBIE
ReplyDelete