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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

  • 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.

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