This is not an economical dish if you are thinking that it is. There are no exact measurements in this recipe. I have been constantly experimenting on how to lessen the use of olive oil to no avail. Whether I like it or not, I have to let the bangus swim in olive oil to be succesful.
I used approximately:
12 baby bangus(es):-) , gutted and heads and tails off. The fish should be cut into half.
6 pcs of bay leaves
about 1/2 tsp of peppercorns
about 7 pcs of chilies
1 medium carrot and
about 10 pcs of sweet pickles
about 1 tbsp of salt (you might want to add more or lessen it depending on your taste)
The amount of olive oil to be used is a little tricky, but I will explain.
Lay the fish flat in a pressure cooker. Arrange them as close to each other as possible. Add all the ingredients in. The amount of oil will depend on how well you will arrange your fish in such a way that you will only use a small amount of oil. The oil should be about 1 cm over the arranged fish. I tried cheating by adding water but it wasn't as tasty as it should if cooked with pure oil. You can add tomato sauce if you want. It is also good. It's your call. Cook for 50 minutes on slow heat from the time the pressure cooker starts to whistle.
I love leaving it in the fridge soaked in its oil for another 3 days. I call it curing. I also love it spicy like the brand "TOME" so I crush about 1 or two of the chilies. It's nice to know how spicy your chilies are because they might be hotter than you think.
If it turns out to be a little bland, try having it with bagoong. It is really good.