Skip to main content

Spanish-style Bangus ala Sardines

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




Ingredients
  • 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
  • 3/4 cup  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 Sardines
  1. Thoroughly clean and slice bangus into serving pieces at least an inch thick.
  2. In a pressure cooker, arrange bangus in layers.
  3. In a separate bowl, mix rest of the ingredients.
  4. Pour the mix over the bangus making sure the fish is all covered.
  5. Pressure cook at low-medium fire for 40 minutes or until the bangus is cooked.
  6. Let it cool and transfer to a serving plate.



The measurements are just guides as you can always proportionate all the ingredients based on the amount of bangus.

Popular posts from this blog

Cassava Cake

Cassava cake is among the most popular Pinoy native delicacies. In Iloilo, one can find it in the stalls insides malls and groceries in ready to go boxes or in bite size pieces ready to satisfy one's cravings. But it is also easy to prepare as the ingredients can be mostly found in the wet market or even grocery stores. Here's a simple cassava cake recipe:

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube

Rice Puto with Gata

Puto is among the most popular Filipino native delicacies . On it's own, it's one delicious snack but also eaten with dinuguan or in Iloilo, with a bowl of hot batchoy .  It comes in many forms and in many variants, the simplest of which is just plain and simple rice puto.  Here's a very simple recipe for Rice Puto with Gata