A rich and savory Filipino-Spanish fusion dish featuring bangus (milkfish) simmered in olive oil with spices and aromatics for a flavorful, tender result.
Cooking Tips:
• Do not overfill the pressure cooker; leave some space for safe pressure build-up.
• Olive oil gives authentic flavor, but you can mix with a little corn oil for cost efficiency.
• Let the dish cool before storing to maintain oil clarity.
Ingredients Tips:
• Use fresh bangus to prevent a muddy taste.
• Add more Thai chilies for a spicier kick.
• Star anise gives a subtle sweetness—do not overuse or it can overpower the dish.
Spanish Style Bangus
A rich and savory Filipino-Spanish fusion dish featuringbangus (milkfish) simmered in olive oil with spices and aromatics for aflavorful, tender result.
Equipment
- Pressure cooker
Ingredients
- 2 large bangus milkfish, cleaned and sliced
- 2 liters water
- 2 tbsp salt for soaking
- 2 medium carrots sliced
- 1 head garlic whole cloves
- 4 –5 long green peppers
- 3 –4 Thai chilies
- ¼ cup green olives
- ¼ cup soy sauce
- ½ tsp ground black pepper
- 2 tbsp brown sugar
- 1 tsp salt
- 2 tbsp oyster sauce
- 4 cups olive oil
- 2 cups water
- 2 pcs star anise
- 5 pcs dried bay leaves
- 1 tbsp whole peppercorns
Instructions
Prepare the Bangus:
- In a bowl, mix 2 liters of water and 2 tbsp salt. Soak the cleaned bangus slices for 1 hour.
- Drain and rinse well.
Assemble in Pressure Cooker:
- Arrange carrots, garlic cloves, long green peppers, Thai chilies, and bangus slices alternately in layers.
- Add green olives on top.
Add the Seasonings:
- Pour in soy sauce, oyster sauce, olive oil, and water.
- Add brown sugar, salt, ground black pepper, star anise, bay leaves, and whole peppercorns.
Cook:
- Cover the pressure cooker tightly.
- Cook for 1 hour over medium heat until the fish is tender and flavors are well absorbed.
