2 to 3olive, canola or corn oil (enough to cover the fish)
Instructions
Place the Bangus slices in a large bowl big enough to hold the fish and cover it with water. Sprinkle salt all over it and pour cold tap water until it covers all the fish slices. Soak for 10 minutes. Drain the liquid and rinse the Bangus to get rid of the extra salt. Pat dry with paper towels.
If using the Instant Pot, lay onion slices at the bottom and put the fish slices on top, tightly placing them beside each other ( no gaps ). Evenly distribute the rest of the ingredients starting with the shrimp paste. Close the lid and turn the pressure valve to the “ Sealing “ position. Press the {Manual} button and set 45 minutes of cooking time. Use the Quick Pressure Release when cooking time is done.
Enjoy with serve with rice….tons of it!
Video
Notes
*** Leftovers can be transferred to a glass food container with lid and placed in the fridge for a week or two.*** If cooking stove top, use a sauce or stock pot with a tight lid ( preferably non-stick ). Place the ingredients the same order as using a pressure cooker. Cover and bring to a boil over medium heat. Once boiling, lower heat to the lowest setting and let it gently simmer for 2 hrs or until the thickest fish bone (middle part) is soft when poked with a small knife.