Spanish-Style Sardines Bangus in Oil
Spanish-Style Sardines Bangus in Oil is a Filipino home-cooking technique that transforms fresh milkfish into tender, oil-preserved fish through pressure cooking. The method involves brining bangus portions in salt water, then slow-cooking them with aromatic vegetables, spices, and olive oil until the fish becomes fork-tender and infused with Mediterranean-inspired flavors. Unlike commercial canned sardines, this homemade version allows complete control over ingredients and spice levels while creating a shelf-stable product perfect for gifting or meal prep. The pressure cooker eliminates the traditional hours-long simmering process, delivering restaurant-quality results in just over an hour.
Ingredients
- 6 cups cold water for soaking
- ¾ cup rock salt for soaking
- 2 large bangus cleaned, gutted, and cut into serving portions (scales intact)
- 8 pieces bay leaves
- 1 large carrot peeled and cut into florets
- 1 head garlic peeled and crushed
- ¼ cup green olives pitted
- ¼ cup sweet gherkins pickles sliced
- 1 tablespoon peppercorns
- 4 Thai chili peppers
- 2 cups olive oil
- 1 tablespoon rock salt for seasoning
- 2-3 cups water for cooking
Instructions
- Combine 6 cups cold water and ¾ cup rock salt in a large bowl, stirring until the salt completely dissolves. This brine will remove any fishy odor and help the bangus retain its moisture during the long cooking process.
- Add the cleaned and portioned bangus to the salt solution and let soak for 30 minutes. This step is crucial for the best flavor and texture, so don't skip it even if you're in a hurry.
- Layer the bay leaves, carrot florets, and crushed garlic on the bottom of your pressure cooker. This creates a flavorful bed that prevents the fish from sticking to the pot while adding aromatic depth to the dish.
- Drain the bangus well and arrange the pieces in a single layer over the vegetables and aromatics. Make sure the fish pieces aren't overlapping to ensure even cooking.
- Evenly distribute the pitted green olives, sliced sweet pickles, peppercorns, and Thai chili peppers over the fish. Season everything with 1 tablespoon of rock salt.
- Pour the olive oil over the fish, making sure it coats everything evenly. The oil will become the preservation medium and carry all the flavors throughout the dish.
- Add enough water to cover the fish by about 1 inch. Don't worry about the large amount of liquid - most of the water will evaporate during cooking, leaving behind concentrated flavors and oil.
- Close and lock the pressure cooker lid securely. Cook over medium heat until the valve begins to whistle, which indicates the cooker has reached proper pressure.
- Reduce the heat to low and continue cooking for exactly 1 hour and 10 minutes. This long, slow cooking time ensures the fish becomes incredibly tender and absorbs all the flavors.
- Turn off the heat and carefully release the pressure by lifting the valve with tongs. Never attempt to open the lid while there's still pressure inside - wait until all steam has escaped.
- Once the pressure is completely released, carefully open the lid and allow the sardines to cool in the pot. The fish will be very tender, so handle gently.
- Transfer the cooled sardines to airtight containers or sterilized jars if you plan to give them as gifts or store them longer.
Tips from Lola's Kitchen
- Keep the fish scales intact - they help hold the delicate flesh together during the long cooking process
- Use a wide pressure cooker if possible to arrange fish in a single layer for even cooking
- Don't overfill your pressure cooker - leave at least 2 inches of space at the top for safety
- The fish is done when it flakes easily with a fork but still holds its shape
- Let the sardines rest in the cooking liquid for 30 minutes before transferring for better flavor absorption
- Save some of the flavorful oil for drizzling over rice when serving
Tried this recipe?Let us know how it was!