Spanish Style Bangus (Sardinas na Bangus )

Want to make your own Spanish style bangus and thinks that buying a canned bangus sardines seems a but costly? Now you can make your own bangus sardines at home with very simple equipment and ingredients. The recipe I got here is tastier than the commercial ones the you see on supermarket shelves.

Spanish Style Bangus: A Taste of Home in Every Bite

I remember the first time I watched my Tita Lilia make homemade Spanish style bangus in her small kitchen in Pampanga. The whole house smelled of garlic, bay leaves, and olive oil—aromas that brought back childhood memories of rainy afternoons when we’d gather around the dining table, waiting for the pressure cooker to work its magic. Tita always said, “Why buy canned sardines when you can make a tastier version at home?” And she was right.

The Secret to a Rich, Flavorful Bangus Sardines

Store-bought canned fish may be convenient, but nothing beats the deep, robust flavors of homemade sardinas na bangus. The secret, according to my uncle Arturo, is in keeping the fish scales intact. This helps preserve the delicate flesh of the milkfish, preventing it from falling apart during the cooking process. The result? A soft, melt-in-your-mouth texture that soaks up all the flavors from the spices and seasonings.

Cooking with a Pressure Cooker: Why It Works

Using a pressure cooker might seem intimidating for beginners, but trust me, once you try it, you’ll never go back. My cousin Miguel, who learned this technique from his stay in Zamboanga, swears by it. The high-pressure environment tenderizes the fish bones, making them soft and edible, just like in commercially sold sardines. Cooking it for an hour allows the flavors of garlic, peppercorns, and bay leaves to seep deep into the fish, creating a rich, savory dish that pairs perfectly with steaming hot rice.

A Budget-Friendly and Healthier Alternative

One of the best things about making your own Spanish-style milkfish at home is that it’s a more affordable alternative to store-bought versions. A single can of imported sardines can be pricey, but with just a few fresh ingredients and a pressure cooker, you can make multiple servings at a fraction of the cost. Plus, you have full control over the ingredients, ensuring no preservatives or artificial flavorings—just fresh, natural goodness.

A Dish Rooted in Tradition

The idea of preserving fish in oil and spices isn’t new to Filipino cuisine. Back in the day, our lolas used this method to extend the shelf life of fish, especially in coastal towns where fresh catch was abundant. The influence of Spanish culinary techniques, brought by centuries of colonization, blended seamlessly with our local ingredients, giving birth to the beloved homemade bangus sardines we know today.

Perfect for Any Occasion

Whether it’s a quick ulam on a busy weekday or a special pasalubong for relatives, this dish never disappoints. My sister, Marites, loves bringing a jar of her homemade milkfish sardines whenever she visits our hometown in Batangas. She says it reminds her of the simple joys of home-cooked meals—something that even the best restaurant dishes can’t replace.

Making your own Spanish style bangus is more than just a cooking experiment. It’s about preserving tradition, creating rich flavors from simple ingredients, and enjoying a dish that brings back cherished family memories. So, the next time you think about grabbing a can from the supermarket, why not try making your own? One taste, and you’ll never look back.

Print Recipe

5 from 3 votes

How to Make Spanish Style Bangus (Sardinas na Bangus)

Sardinas na Bangus is a flavorful and tender Filipino dish featuring milkfish cooked in a rich blend of soy sauce, spices, and aromatic ingredients, creating a homemade alternative to store-bought sardines.

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Fish Recipe

Cuisine: Filipino

Keyword: bangus sardines, sardinas na bangus, Spanish style bangus

Servings: 6 servings

Calories: 260kcal

Author: Manny

Ingredients

• 1 kilo bangus milk fish
• 1/2 cup soy sauce
• 4 pcs hot chili peppers
• 3/4 cup brandy or rum
• 1/2 cup sweet mixed pickles
• 1 tsp. salt
• 1/2 cup green olives
• 1 tsp. MSG vetsin
• 2 cups olive oil
• 1 pc bay leaf laurel leaves

Instructions

How to Make Spanish Style Bangus (Sardinas na Bangus)

• Clean bangus but do not remove scales. Put rack into the pressure cooker.
• Arrange bangus in layers the add in the rest of the ingredients.
• Cover. Bring to a boil until steady steam flows out of the vent.
• Place pressure control on vent. Cook for an hour. Let cool.
• Remove bangus from cooker. Serve.

Notes

Cooking Tips:

Keep the Scales On for a Perfect Texture

Leaving the scales on the bangus helps protect the delicate flesh from breaking apart during pressure cooking. It also acts as a natural barrier, keeping the fish moist and flavorful as it absorbs the rich spices and oil. This technique ensures your Spanish style bangus stays intact and has that signature melt-in-your-mouth texture.

Use a Pressure Cooker for Soft, Edible Bones

Cooking bangus in a pressure cooker for at least an hour softens the fish bones, making them completely edible. The high-pressure environment breaks down the collagen in the bones, resulting in a texture similar to canned sardines. This not only enhances the eating experience but also makes the dish a great source of calcium.

Let the Flavors Develop Overnight

For a deeper, more developed flavor, let the cooked Spanish style bangus sit in the oil and spices overnight before serving. This allows the fish to fully absorb the garlic, bay leaves, and peppercorns, making each bite more flavorful. The next day, simply reheat or serve it cold with warm rice for the best taste.