Pressure-Cooker Paksiw na Bangus

Milkfish in vinegar and ginger, with ampalaya cooked after pressure release.

Ingredients

• 816 g bangus, sliced, bone-in, scales left on
• 284 g ampalaya, seeded and sliced about 1 cm thick
• 150 mL cane vinegar
• 150 mL water
• 30 g ginger, sliced
• 7 cloves garlic, crushed
• 1½ tsp whole black peppercorns
• 1½ tsp salt
• ½ tsp sugar
• 2 siling pansigang

Method

• Layer half the ginger, garlic and peppercorns in the cooker. Arrange fish without packing tightly, then add remaining aromatics, vinegar, water, salt and sugar.
• Boil uncovered for 3 minutes before stirring. Check the pressure cooker’s minimum-liquid requirement; add water if needed to meet it, then lock the lid.
• Cook on high pressure for about 40 minutes, or 35–40 minutes at full pressure in a stovetop cooker, following its instructions. Allow at least 15 minutes natural pressure release before opening safely.
• Inspect the fish carefully. Pressure cooking does not guarantee every bone is safe to eat; remove any hard or splintering bones when serving.
• Add ampalaya and whole chilies after pressure cooking. Gently simmer without pressure for 8–10 minutes. Reduce the sauce if needed and adjust seasoning gradually.

Before you cook

Read the ingredient labels for allergens, especially seafood, soy, wheat, dairy and eggs. Prepared sauces and seasoning powders vary in saltiness, so taste before adding more. Cooking times are guides; check doneness in the actual batch.

Cook poultry and reheated leftovers to 74°C, ground meat to 71°C, and fish to 63°C. FoodSafety.gov cooking guidance ↗