A rich, flavorful Filipino-Spanish dish featuring milkfish slowly simmered in olive oil, spices, and vegetables—no pressure cooker needed.
Cooking Tips:
• Keep the heat low while simmering to prevent the bangus from breaking apart.
• Use a wide, shallow pot so the fish slices fit in a single layer.
• Let the dish cool before storing in jars to maintain oil clarity.
Ingredients Tips:
• Olive oil adds authentic flavor—combine with vegetable oil to reduce cost.
• Red bell peppers give color and sweetness; add at the last 10 minutes if you want them crunchy.
• Use fresh bangus to avoid a muddy taste.
Spanish Style Bangus (Pot Method)
A rich, flavorful Filipino-Spanish dish featuring milkfishslowly simmered in olive oil, spices, and vegetables—no pressure cooker needed.
Ingredients
- 4 cups water
- 1 tbsp salt for soaking
- 1 large bangus milkfish, cleaned and sliced
- 1 large carrot sliced
- 1 head garlic whole cloves
- 5 pcs dried bay leaves
- 1 medium red bell pepper sliced
- 1 tbsp whole peppercorns
- 1 cup green olives
- 3 –4 long green chilies
- 3 –4 Thai peppers
- 1 tsp salt
- 1 tbsp oyster sauce
- 2 tbsp soy sauce
- ½ cup olive oil
- ¼ cup vegetable oil
- 1 cup water
- ½ tsp sugar
Instructions
Prepare the Bangus:
- In a bowl, mix 4 cups water and 1 tbsp salt.
- Soak the cleaned, sliced bangus for 1 hour. Drain and rinse thoroughly.
Assemble in the Pot:
- In a deep pot, layer the carrot slices, garlic cloves, bay leaves, bell pepper, and whole peppercorns.
- Add the soaked bangus slices on top.
- Scatter green chilies, Thai peppers, and green olives over the fish.
Add Seasonings:
- Pour in oyster sauce, soy sauce, olive oil, vegetable oil, and 1 cup water.
- Sprinkle salt and sugar.
Cook:
- Cover the pot and bring to a boil.
- Lower heat and simmer gently for 1-2 hours until the fish is tender and flavors are fully absorbed.
Serve:
- Gently transfer bangus to a serving dish, spoon some of the oil and sauce over.
- Serve with steamed rice.
