Bangus (or milkfish) is among the most popular fishes that tend to make it on the Filipino dining table. With its versatility, it can be cook in so many ways - grilled, paksiw, soup, fried, relyeno (stuffed) and a whole lot. In a simple gourmet style of cooking, it is most often made in Spanish-style sardines taking cue from the popular assortment of smaller fishes made into this kind of delicacy.
Here's a simple recipe for a Home-made Bangus Spanish-Style Sardines
- 2 kilos bangus (milk fish)
- 1 cup sliced carrots
- 1 cup pickles
- 7 pieces chili peppers (more if you want it spicier)
- 1 head crushed garlic
- 1 Tbsp whole peppercorn
- 3/4 cup soy sauce
- 1 Tsp salt
- 1 and 1/2 cups olive oil (you can adjust this if ever)
- 3 pieces bay leaves (laurel)
- 1/2 cup green olives (optional)
- 1 cup water
How to Make Spanish-style Bangus SardinesThe measurements are just guides as you can always proportionate all the ingredients based on the amount of bangus.
- Thoroughly clean and slice bangus into serving pieces at least an inch thick.
- In a pressure cooker, arrange bangus in layers.
- In a separate bowl, mix rest of the ingredients.
- Pour the mix over the bangus making sure the fish is all covered.
- Pressure cook at low-medium fire for 40 minutes or until the bangus is cooked.
- Let it cool and transfer to a serving plate.