GG Swims In Olive Oil

GG SWIMS IN OLIVE OIL
(Tagalog: Sinardinas Na Galunggong)
(English: Sardine-nized Hard Tail Mackerel-Female/Round Scad-Male)

Herewith issuing a recipe, which, when modified to suit desired preferences,
could be the start of a business venture for you, dear readers.
“Sardinas” (sardines),
the most consumed Filipino comfort food either with rice or bread,
processed with olive oil or with tomato sauce,
partaken during breakfast, lunch, dinner and even snacks in-between meals
and the usual typhoon or calamity relief item,
shows it presence into our lives.

History dates back to 1880 when, to augment fish shortage along the coast of Breton,
the first sardine factory was founded in the town of Setubal, Portugal.
To date, tinned sardines from Portugal dominate world supply
and flatter-ly considered as best tasting and well formulated ones.
This industry keeps on growing every year…
so why don’t you join the bandwagon.
Formulation and process are easy.
Pack it in your own-labeled airtight plastic-sealed bottles.
Who knows, you might be the next
“LIGO” or “PORTOLA”.INGREDIENTS:
1 kilo of fully cleaned, internals & heads removed “Galunggong”
or “GG”
500 ml. EVOO (Extra Virgin Olive Oil)
50 ml. pickles juice
8 grams salt
3 grams ground black pepper
3 grams whole peppercorn (for flavor & garnish)
1 large carrot, de-skinned & sliced
6 pieces pickled cucumber-sliced
4 pieces bay leaves
6 pieces red cayenne pepper or “labuyo” (bird’s eye chilies)
6 pieces “siling pansigang” (banana pepper or chili finger)
SOAKING SOLUTION:
15 ml. apple cider vinegar or plain cane vinegar
(this solution removes “fishy-ness” (or “lansa”) of fish.
5 grams salt
1 liter tap water
COOKING MEDIUM:
Pressure cooker
PROCEDURES:
1.   In a container, mix all ingredients of the soaking solution.
2.   Soak GG for 30 minutes.
3.   Combine EVOO, pickles juice, salt and ground black pepper.
Blend well.
4.   Arrange fish in pressure cooker.
5.   Pour in EVOO, pickles, salt and ground black pepper mixture.
Ensure all fish are fully covered.
6.   Arrange remaining garnish-veggies, spices & herb on top.

7. Cover, attach sizzling nozzle and set pressure cooker unto stove and start on medium high.
This is the start of “come-up time” (the span of time pressure cooker starts to sizzle)
which will take about 5-8 minutes.
8. When pressure cooker starts to sizzle,
time your cooking to 12 minutes.
9. After so, it’s done.
DON’T REMOVE YET SIZZLING NOZZLE of cooker.
10. Bring cooker to sink and run tap water unto its cover.
(Cold tap water will slow down sizzling and will allow
 accident-free & easier removal of cover)
11. When sizzling stops-remove nozzle, unlock cooker & open.
12. Arrange unto plate, garnish if need be and enjoy.

NOTES:
1. Bangus (milk fish) or whatever type of fish you opt to can be substituted for GG.
Just slice so they will fit your bottle.
2. Try modifying some ingredients until you discover
your own “trade secret” as regards flavor.