Spanish Style Bangus is a delicious Filipino dish featuring milkfish (bangus) cooked in a savory and slightly spicy sauce with various garnishes added. While using a pressure cooker for this dish is expected to tenderize the fish quickly, you can still make it without one. Here’s how to prepare Spanish Style Bangus without a pressure cooker.
What Is Spanish Style Bangus
Sardines are a popular seafood side dish in the Philippines. One way to enjoy sardines is by cooking them Spanish-style, which infuses them with vibrant Mediterranean flavors. In this recipe, I used Bangus, or Milkfish, as a main seafood ingredient. Bangus is a fish with firm bones and grainy meat, perfect for this type of sardine. In my previous Spanish Style Sardines post, I used Mackerel, which gives out a different taste and distinct texture.
In this blog post, we’ll explore how to prepare Spanish-style sardines without a pressure cooker, why you’ll love this dish, and how to store it for later enjoyment. So, let’s get cooking!
Why You’ll Love Spanish-Style Sardines
- Flavorful: Spanish-style sardines are a burst of Mediterranean flavors. The combination of garlic, olives, pickles, peppercorns, and so much more gives this dish a burst of flavor. The Bangus is so tender from slow cooking—the flavors of the spices infused with the fish meat.
- Easy Preparation: You don’t need a pressure cooker to make this dish. The recipe is straightforward and requires no special equipment, making it accessible for home cooks of all levels.
Before we get into the cooking process, let’s gather the ingredients you’ll need to create this delectable dish:
What’s in my pantry
- Olive oil
- Whole Peppercorns
- Salt and black pepper
- Fish Sauce
- Bay Leaves
- Bangus (Milk Fish)
- Olive Oil
How to Cook Spanish Style Bangus without Pressure Cooker
Step 1: Preparing the Milkfish (Bangus)
- Clean the Bangus (Milkfish) by removing the scales, cutting off the head, and gutting them. You can also ask your fishmonger to do this for you.
- Rinse the sardines under cold water and pat them dry with paper towels.
- Slice the Bangus and arrange it in the slow cooker.
Step 2: Cooking the Sardines
- Line the Milkfish in the Slow Cooker pot and add the olive oil.
- Add the carrots, the peppercorns, and the rest of the ingredients. It is slow-cooked for thirteen hours.
Storing Spanish-Style Sardines
The flavors often deepen, making the dish more delicious upon reheating, so I recommend making a huge batch. To keep any leftovers, place them in a container and refrigerate for three days. Let the Spanish-style Bangus cool before putting it in the fridge. Place the Bangus sardines in a separate container, and you can freeze them. Thaw in the refrigerator when you are about to eat it and reheat in the microwave oven.
Common Questions About Spanish Style Bangus Sardines
- How long does homemade sardines last?
If stored properly, Homemade sardines can last up to 3-5 days in the refrigerator. You can freeze it, too, for up to six months.
- What to do with these Spanish sardines in olive oil?
Here are some ideas:
- Mix a sardine salad with greens, cherry tomatoes, olives, and a simple vinaigrette.
- Create a sardine pasta by flaking the sardines into a pan with sautéed garlic, chili flakes, and lemon juice, then toss with cooked pasta.
- Spread sardines on toast with some avocado for a quick and nutritious sandwich.
- Blend sardines with cream cheese or Greek yogurt as a dip or spread.
- Add them to a Mediterranean-style pizza or flatbread for a unique topping.
- What do you eat with fresh sardines?
Fresh sardines can be prepared and paired with various side dishes. Here are some suggestions:
- Grill sardines and serve them with a fresh herb salsa or chimichurri sauce.
- Bake sardines with a breadcrumb and herb crust for a crispy texture.
- Pan-fry sardines with garlic and lemon for a simple and flavorful dish.
- Serve sardines with a side of roasted or steamed vegetables, such as asparagus, broccoli, or a mixed Mediterranean vegetable medley.
- Fresh sardines go well with rice or couscous and can be incorporated into a seafood paella.
Spanish style Bangus without Pressure Cooker
- 1 Large Ceramic Base Slow Cooker
- 2 lbs Bangus (Milkfish)
- 1 cup Olive oil
- 5.75 oz Manzanilla Olives
- 2 tbsp Fish Sauce
- 1 cup Hamburger Dill Special Blend
- 2 cups Water
- 12 clove Garlic
- 2 tsp Fish Sauce
- 8 inch long carrots
- 3 pieces Chilis
- 4 pieces Dry Bay Leaves
- Clean the Bangus ( Milkfish). Remove the scales; the guts pat them dry.
- Line the Bangus in the slow cooker and add the olive oil and water. Add the fish sauce and the salt. Top the Bangus with the sliced carrots. Sprinkle the crushed peppercorn and put the whole peppercorns on top.
- Add the garlic and distribute the pickles on top. Add the chilis and the dried bay leaves.
- Cover the slow cooker and slow cook on Hi for thirteen hours.