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Makes 8 to 10 servings
Preparation and cooking time: 1 hour and 30 minutes


1 kilo small bangus
1 cup olive oil
2 cups tomato sauce
2 red onions, sliced thinly
5 whole tomatoes, deseeded
2 tablespoons ginger, sliced thinly
2 tablespoons garlic, chopped
2 pieces bay leaf
10 pieces peppercorns
2 pieces Siling labuyo
2 pieces Siling green
1 teaspoon salt
3 teaspoons sugar
2 cups water

1 carrot, sliced
1 red bell pepper, sliced
1 tomato, sliced
5-7 sprigs spring onions

Layered Veg:
1 onion, sliced
2 carrots, thinly-sliced
1 cucumber, deseeded and sliced


  1. Cut open each bangus. Season each with pepper. Put a piece of carrot, bell pepper, tomato and spring onion inside. Carefully fold and set aside.
  2. At the bottom of your pressure cooker, add the olive oil. Layer half of the onions, cucumber and carrots.
  3. Add the stuffed bangus next. Layer the remaining onions, cucumber and carrots on top.
  4. Add the tomato sauce, water, onions, tomatoes, ginger, garlic, bay leaves, peppercorns, siling labuyo, siling green, salt and sugar.
  5. Cover and cook in your pressure cooker under low heat for 1 hour. – Turn off the heat. Open the pressure cooker after allowing the pressure to dissipate, about 10 to 15 minutes.

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