Spanish Style Bangus Sardines might be the next dish that you would want to try cooking for your family. Milkfish - or bangus - is one of the fishes that are very abundant in the Philippines.
Canned sardines are normally part of every Filipino household. It is often bought to serve as an emergency food in case anything happens (like a typhoon or any other calamity), plus many people consider it cheap and very convenient.
However, the prices of canned goods suddenly increased, so even the cheapest food option for Filipinos is becoming a little more expensive and harder to obtain.
Thankfully, Filipinos thought of a way to make their own homemade sardines, and they were able to make use of the most available ingredient in the country - bangus.
Origin of Spanish Style Bangus Sardines
Although there is no record on how it all began, the discovery of the dish was very much unexpected. All of a sudden, lots of people are already doing their own home-made sardines.
The homemade version is also considered much healthier than canned ones which are usually filled with various types of add-ons and preservatives.
Making it Spanish-style suits the taste and the overall quality of the milkfish, and is also very beneficial health-wise thanks to the ingredients used.
The perfect partner of bangus sardines is a serving of steaming rice but it can also be paired with bread or saltine crackers.
You can eat it during breakfast, lunch, dinner, or even as a snack! Spanish-style Bangus sardines are very fragrant, and the fish becomes very soft and tender when cooked in that way.
Spanish Style Bangus Sardines
- 1 pc milk fish bangus
- 1 medium carrots
- 2 tbsp pickles
- 1 pc head garlic
- 10 pcs bay leaves
- 10 pcs green olives
- 2 tbsp pepper corn
- 1 cup olive oil
- 2 cups water
- Using a slow cooker, arrange the bay leaves, carrots, pickles and garlic.
- Add the bangus, green olives, peppercorn and salt.
- Pour the olive oil and water. Add more water to fully submerge the fish.
- Cook in low heat for about 4 hours. You may also use a pressure cook instead with 1 hour cooking time.
- Transfer in a plate with steamed rice or store in a jar. Enjoy eating!
What is the amount of salt you used please?
Monina Soller says
Do I have to get boneless bangus ?
Rene ebrona says
Can i use vegetable oil replacement for olive oil?