Food Business Idea: Bottled Spanish Bangus
Bottled food are perfect as gifts, pasalubong, or instant ulam!
Looking for the perfect food business idea? Bottled food are perfect—they're great as gifts, pasalubong, or instant meal ideas.
This bottled Spanish Bangus recipe makes 8 bottles and is a classic recipe that you can start with: you can get creative and add other flavorings like capers, roasted garlic, or olives.
Makes about 8 (8-ounce) bottles
Cooking Time 2 hours
Prep Time 3 hours
2 kilos small milkfish (bangus), cleaned, head and tail sliced off, scales left intact
salt for soaking
200 grams carrots, sliced into rounds
24 bay leaves
200 grams pickles
3 tablespoons whole peppercorns
24 finger chilies (siling pangsigang)
about 4 cups corn oil
1 Cut fish to fit inside bottles. Wash fish thoroughly to remove all traces of blood.
2 Soak fish in 1 part salt to 10 parts water for 25 minutes to eliminate the fishy smell.
3 Portion fish among 8 (8-ounce) bottles; lightly screw on lids. Steam for 20 minutes. Drain excess water; don’t shake bottles too much to ensure fish stays intact.
4 Portion carrots, bay leaves, pickles, peppercorns, and finger chilies among bottles. Season with salt. Pour corn oil into each bottle, leaving a 1/4-inch space on top.
5 Lightly screw on lids. Place bottles in a rack inside a pressure cooker. Fill pressure cooker with water up to the bottom of the bottles. Cover and turn on pressure cooker. When whistling starts, lower heat; cook for 1 hour. Allow pressure to drop and make sure pressure cooker is completely depressurized before removing the cover.
6 Remove jars; screw lid on tightly while hot. Invert bottles and check for leakage. Cool and clean bottles before storing. Store for at least 2 weeks for best flavor.