Bangus Sardines

Ingredients
2 - Pieces milkfish Brine solution
3 -slices Carrots 3 cups water
3 -slices Pickles ¼ tsp. Rosemary ¼ cup salt
½ tsp. Peppercorn ¼ tsp. thyme
Finger Chili 3 pcs olives
½ tsp Salt
3 pcs. Bay leaf
Olive oil
Procedures:
1.Remove the milkfish scales, fins, tail and belly flaps, rinse them to remove scales.
2.Cut the fish to fit the size of the bottle, and remove the internal organs.
3.Wash the fish thoroughly to remove all traces of blood.
4.Soak sliced milkfish in 1 part salt to 9 parts of water, for 25 minutes.
5.Arrange the fish inside the bottles, and lightly cap the bottle.
6.Steam for 20 minutes, and drain excess water in a colander.
7.Add salt, peppercorn and finger chili,bayleaf,thyme,rosemary.
8.Fill with olive oil, leaving ¼ inch space from top of bottle.
9. Arrange the thinly sliced carrots and pickles on the side of the bottle.
10.Lightly cap bottles and place in a rack inside the pressure cooker.
11.Cover and seal the pressure cooker and turn on the heat.
12.When the pressure cooker starts to whistle, lower the heat and cook for 1 1/2 hours
13.Allow pressure to drop. Remove the jars and cap tightly while still hot.
14.Check for leakage by inverting each bottle, set aside and allow to cool.
Washed bottles with soap and water and let it dry, apply label.