Pressure-cooked Yellowtail Scad with coconut milk
- 1/2 kilo of or yellowtail scad or any small firm fish, ideally, each three to four inches long
- a bunch of pechay
- 2 tomatoes, chopped
- 4 small red onions, sliced
- 4 cloves of garlic, crushed
- a generous knob of ginger, thinly sliced
- 2 bird’s eye chilies, chopped
- 1 c. of coconut milk
- 1/2 c. of coconut cream
- 1 tbsp. of patis (fish sauce)
Toss the fish with 1 tsp. of salt.
Cut off the white stalks of the pechay/cabbage (reserve them as they are very good for stir fried dishes).
Wrap each fish with one or two pechay leaves.
I suggest that you put a low rack in the pressure cooker before adding the fish. That way, you can just lift the rack when the fish is done without danger of breaking the delicate fish to take them out of the cooker.
Arrange the fish, in a single layer as much as possible, on the rack.
Add the ginger, chilis, garlic, onions and tomatoes.
Pour in the coconut milk. Drizzle the 1 tbsp. of patis over everything.
Put on the lid of the pressure cooker and turn the heat to high. Once the valve starts to whistle, lower the heat to a simmer and count one hour.
Turn off the heat and allow the pressure to subside, about ten minutes. Remove the cover, lift the rack and arrange the fish on a platter.
To the vegetables that have settled at the bottom of the pan, add the coconut cream. Bring to the boil and cook until thickened. It should take no more than a minute or two. Season with more patis.
Pour the sauce over and around the fish. Serve hot with rice.
Preparation time: 15 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 3