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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
Cook Time1 hour
Total Time1 hour 15 minutes
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.