Spanish style sardines

1 cup salt
9 cups water
1 kilo small fish (milkfish, tunsoy, or tawilis), cleaned scaled, and with heads and tails cut off
1 carrot, sliced into rounds
1 (135-gram) bottle sliced pickles or pickle chips
2 bay leaves
salt, to season
½ cup olive oil or corn oil, add more if needed
1 (200-gram) pack tomato sauce
3 tablespoons soy sauce
Bird’s eye chilli (siling labuyo), optional
1 tablespoon black peppercorns

1 Combine salt and water. Soak cleaned fish for 10 to 15 minutes and drain.

2 Arrange fish in a pressure cooker. Add the rest of the ingredients.

3 The amount of liquid should be enough to cover the ingredients. Add more oil if necessary.
Cook for 45 minutes to 1 hour or until fish is tender.

4 Store submerged in oil in sterilized bottles until ready to eat.