Spanish-Style Bangus Sardines Recipe – Homemade Filipino Milkfish
Spanish-Style Bangus Sardines is a flavorful homemade Filipino fish dish made with sliced bangus, garlic, carrots, bay leaves, peppercorns, green olives, olive oil and salt. The fish is cooked with aromatic ingredients in a pressure cooker until tender and infused with savory flavors.
Spanish-Style Bangus Sardines Recipe – Homemade Filipino Milkfish
Equipment
- Pressure cooker
- Large bowl for brining
- Knife and cutting board
- Measuring cups and spoons
- Tongs or a wide spatula
- Serving plate
Ingredients
For the Fish
- 1 kg sliced milkfish bangus
- 1 carrot sliced
- 1 bulb garlic
- A few bay leaves laurel leaves
- ¼ cup green olives
- 2 cups olive oil
- ½ cup water
- 1 tablespoon whole peppercorns
- 1 tablespoon salt
For the Brine
- 6 cups water
- ¾ cup salt
Instructions
- Prepare the Brine: Combine 6 cups water and ¾ cup salt in a large bowl. Stir until the salt dissolves. Soak the sliced bangus for 30 minutes to help remove blood and reduce unwanted odors.
- Drain the Fish: Remove the bangus from the brine and drain well. Arrange the bay leaves, garlic, and sliced carrots at the bottom of the pressure cooker.
- Arrange the Bangus: Place the fish slices on top of the aromatics, arranging them carefully to help prevent sticking.
- Add the Seasonings: Add the green olives, peppercorns, and salt. Pour in the ½ cup water and olive oil. Make sure the cooker contains the minimum amount of liquid required by its manufacturer, and do not exceed its maximum fill line.
- Pressure-Cook: Secure the lid and cook according to the pressure cooker’s instructions and a suitable, tested method for fish. Allow the pressure to release safely before opening the cooker. Cooking time and settings may vary by appliance.
- Serve: Carefully transfer the fish to a serving plate. Arrange the carrots, garlic, olives, and bay leaves around or on top of the bangus. Serve with warm steamed rice.
Notes
- Bay leaves: The original quantity of ¼ cup is unusually large. A few bay leaves are generally enough to flavor the fish.
- Brining: Drain the fish well after soaking. Avoid adding extra salt until you have considered how much salt the fish retained from the brine.
- Olives: Green olives provide a savory, slightly tangy flavor. Pickles can be used as an alternative, though the taste will differ.
- Pressure cooker safety: Follow your appliance’s instructions for liquid requirements, fill limits, cooking, and pressure release.
- Storage: This recipe is not a shelf-stable canning method. Refrigerate leftovers promptly in a covered container and consume within 3–4 days, or freeze for longer storage. Do not store it at room temperature in sealed jars; safe shelf-stable fish canning requires a validated pressure-canning process.
Nutrition
This recipe brings the familiar taste of Spanish-style sardines into your home kitchen using readily available ingredients. Serve it with steaming white rice for a satisfying Filipino meal, or enjoy it as part of a special family lunch. The combination of tender milkfish, fragrant garlic and rich olive oil makes every bite delicious.
Unlike commercially canned sardines, this homemade version uses bangus, a beloved Filipino fish known for its rich flavor. You can prepare it for a family meal, keep portions refrigerated for later, or share it with friends who enjoy flavorful fish dishes.
What Makes Spanish-Style Bangus Special?
Bangus, also known as milkfish, is one of the most popular fish in the Philippines. It is commonly fried, grilled, cooked in soup, or prepared with vinegar and spices. Its rich flavor makes it suitable for many Filipino recipes, from everyday ulam to dishes served during family gatherings.
Spanish-style sardines are known for their tender fish, aromatic seasonings, and olive oil. This homemade bangus version follows a similar flavor profile, using garlic, bay leaves, peppercorns, carrots, and green olives to give the fish a savory, fragrant taste.
The pressure cooker helps soften the fish during cooking. It also allows the flavors of the seasonings and olive oil to blend together. The result is a comforting homemade dish that pairs wonderfully with rice.
Ingredients You Will Need
The ingredients for this Spanish-Style Bangus Sardines recipe are simple and easy to find at local markets and supermarkets.
- Bangus: Use 1 kilogram of sliced milkfish. Fresh fish is ideal for the best flavor.
- Carrot: One sliced carrot adds color and a mild sweetness.
- Bay leaves: These provide a fragrant herbal aroma.
- Garlic: One whole bulb gives the dish its distinctive savory flavor.
- Green olives: These add a slightly salty, tangy taste. Pickles may be used as an alternative, although the flavor will be different.
- Olive oil: Two cups provide the rich, oily sauce associated with Spanish-style sardines.
- Water: Half a cup is added to the cooker along with the oil.
- Peppercorns: One tablespoon adds warmth and fragrance.
- Salt: One tablespoon is listed for seasoning the fish mixture.
- Brine: Six cups of water mixed with three-fourths cup of salt are used to soak the fish before cooking.
Because the brine is very salty and the olives also contribute salt, you may want to reduce the added salt to taste. The original recipe uses one tablespoon of salt in the brine and another tablespoon for the fish mixture.
How to Make Spanish-Style Bangus Sardines
1. Prepare the Bangus
Wash the sliced bangus and check that the pieces are properly cleaned. Prepare the brine by combining six cups of water with three-fourths cup of salt in a large bowl. Stir until the salt dissolves.
Soak the fish in the brine for 30 minutes. This step helps draw out residual blood and seasons the fish. After soaking, remove the fish and drain it well. Handle the slices gently so they do not break apart.
2. Arrange the Aromatics
Prepare the pressure cooker and arrange the bay leaves, garlic, and sliced carrots at the bottom. These ingredients create a flavorful base and help keep the fish from resting directly against the bottom of the cooker.
Place the drained bangus slices on top of the aromatics. Arrange them carefully and avoid pressing them together too tightly.
3. Add the Olives and Seasonings
Distribute the green olives and peppercorns over the fish. Add the measured salt, keeping in mind that the fish has already been soaked in brine.
Pour in the half cup of water and two cups of olive oil. Follow your pressure cooker’s instructions regarding the minimum required liquid and maximum fill level. Do not operate the cooker if the ingredients exceed its recommended capacity.
4. Pressure-Cook the Fish
Secure the pressure cooker lid according to the manufacturer’s instructions. Heat until the cooker reaches pressure, then adjust the heat as directed to maintain the appropriate pressure.
The original recipe specifies cooking for one hour after the cooker begins whistling, using low heat. However, cooking time and pressure requirements vary by appliance and fish thickness, so follow the manufacturer’s instructions and a tested cooking method for your particular cooker.
Once cooking is complete, turn off the heat and allow the pressure to release naturally according to the manufacturer’s directions. Never force the lid open while the cooker is still pressurized.
5. Transfer and Serve
Once the pressure has fully released, carefully open the cooker. The bangus should be tender and infused with the flavors of the garlic, bay leaves, peppercorns, olives, and olive oil.
Transfer the fish to a serving plate using a wide spatula to help keep the pieces intact. Arrange the cooked carrots, garlic, olives, and bay leaves around or on top of the fish.
Serve with hot rice and enjoy your homemade Spanish-Style Bangus Sardines.
Tips for Delicious Homemade Bangus Sardines
Choose fresh fish. Fresh bangus should have a clean smell and firm flesh. Keep the fish chilled until you are ready to prepare it.
Drain the fish after brining. Excess brine can make the final dish too salty. If you prefer a milder flavor, you can shorten the soaking time or use a less concentrated brine, adjusting the seasoning accordingly.
Arrange the aromatics first. Placing the garlic, carrots, and bay leaves beneath the fish helps prevent direct contact with the cooker base and distributes flavor throughout the dish.
Be mindful of the salt. The brine, olives, and additional salt all contribute to the final seasoning. Taste only after the fish is fully cooked, and adjust the seasoning of any accompanying sauce if needed.
Handle the fish gently. Bangus can break apart when very tender. Use a wide spatula and avoid stirring vigorously after cooking.
Use olive oil as directed. Olive oil contributes richness and flavor, but the dish should still be cooked according to the pressure cooker’s minimum-liquid requirements. Do not assume that adding more oil can replace the water required by the appliance.
What Can You Serve with Spanish-Style Bangus?
Steamed white rice is the classic partner for Spanish-style bangus. Its mild flavor balances the savory fish and aromatic oil.
You can also serve the bangus with garlic fried rice, sliced tomatoes, or a simple vegetable side dish. For a Filipino-style meal, add sautéed vegetables or a fresh cucumber salad to balance the richness of the fish.
The cooked carrots and olives can be served alongside the bangus, allowing everyone to enjoy the different textures and flavors.
Storage and Food Safety
This recipe is intended to be cooked and served as a homemade dish, not preserved as shelf-stable canned sardines. Cooking fish in a pressure cooker for one hour does not, by itself, establish that it is safe to store in sealed containers at room temperature. Safe home canning of fish requires an approved pressure-canning process and the correct equipment.
Refrigerate leftovers promptly in clean, covered containers within two hours of cooking. Keep them refrigerated and use them within three to four days, or freeze them for longer storage. Reheat portions thoroughly before serving.
Never taste fish from a container that is swollen, leaking, or shows other signs of spoilage. When in doubt, discard it.
Frequently Asked Questions
Can I use another kind of fish?
You can adapt the seasoning to other fish, but cooking times and texture will differ. Follow a suitable cooking method for the fish you choose.
Can I replace green olives?
Yes. Pickles can provide a tangy alternative, although they will change the flavor of the dish.
Can I make this without a pressure cooker?
A regular pot can be used to cook the fish gently, but the texture may be different and the cooking time will vary. Do not expect the same tenderness as pressure-cooked bangus.
Is homemade Spanish-style bangus the same as canned sardines?
No. This recipe is a freshly cooked dish inspired by Spanish-style sardines. It is not a validated canning recipe and should be stored under refrigeration.
Conclusion
Spanish-Style Bangus Sardines is a flavorful way to enjoy milkfish with garlic, carrots, bay leaves, peppercorns, green olives, and olive oil. With careful preparation and proper pressure-cooker use, you can make a tender, aromatic fish dish that brings a special touch to an everyday Filipino meal.
Serve it with steaming rice, share it with your family, and enjoy the rich flavors of homemade Spanish-style bangus.
