Spanish Style Bangus Sardines in Olive Oil
This homemade Spanish Style Bangus sardines features bangus (milkfish) that is simmered in perfectly seasoned sauce. It is a popular fish in Filipino cuisine, and the Spanish-style preparation adds a unique and delicious twist.
Ingredients
- 1 large bangus cleaned, gutted, and cut into serving portions but leaving scales intact
- 1 large carrots peeled and cut into florets
- 1 head garlic peeled and crushed
- 12 pieces dried bay leaves
- ¼ cup olives pitted
- ⅓ cup sweet gherkins pickles sliced
- 1 cup olive oil
- 1 tablespoon oyster sauce
- 4 pieces red chili peppers
- 2 cups water
- salt to taste
Soak
- 5 cups water
- ¼ cup rock salt
Instructions
- In a large bowl, combine 5 cups of cold water and ¼ cup rock salt. Stir until salt is dissolved. Add bangus slices and soak for 30 minutes. Drain well, discarding liquid.
- In a pot, layer carrots, garlic and bayleaves at the bottom. Arrange bangus slices on top. Add another layer of carrots and aromatics before adding a layer of bangus.
- Evenly distribute the olives, sweet gherkins pickles, black peppercorns, oyster sauce and olive oil. Add about 2 cups of water. Season with salt.
- Cover the pot and simmer for 2 hours or until the sauce has reduced.
- Serve with steamed rice and enjoy!
Notes
When cooking using traditional Stovetop
- Stovetop cooking takes more time compare to pressure cooker.
- It also requires monitoring to prevent from burning or overcooking.
- Also, when you cook bangus using stovetop, the bones remain harder and less palatable compared to pressure cooker. So, I suggest you use boneless bangus if using a stovetop.
Nutrition
Calories: 708.8kcalCarbohydrates: 9.9gProtein: 23.7gFat: 64.6gSaturated Fat: 10.2gPolyunsaturated Fat: 8.1gMonounsaturated Fat: 43.4gCholesterol: 52.9mgSodium: 7519mgPotassium: 582.2mgFiber: 1.9gSugar: 3.4gVitamin A: 3403.1IUVitamin C: 8.4mgCalcium: 100.6mgIron: 3.2mg
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