Spanish-style bangus is a delectable Filipino dish that fuses the flavors of Spain with the milk fish. Delicate boneless bangus slices simmered in vegetables, herbs and spices that is simply delicious!
When it comes to easy Filipino recipes, Spanish-style bangus is a standout choice. This dish not only captures the rich flavors of Spain but also offers a delectable twist on the classic Filipino bangus recipe. It’s goes well with a side of steamed rice, appetizer or gift-giving idea.
While other prefer to use a pressure cooker or instant pot, this recipe only uses one pan to make the traditional dish. The rich flavors, nutrient-packed ingredients, and the touch of bay leaves make this milkfish dish a must-try.
What is Spanish-style Bangus?
The dish is known for its rich, savory taste with a hint of sweetness and spice, often achieved by adding ingredients like healthy olive oil, bell peppers, carrots, garlic, and bay leaves. It’s a flavorful and hearty seafood dish that showcases the unique blend of Spanish and Filipino culinary influences. Spanish-style bangus is usually served with steamed rice, making it a satisfying and wholesome meal.
Types of Fish to Use
Spanish-style cooking can be applied not only to milkfish but to a variety of fish. The key is in the preparation and the use of ingredients that lend a Spanish flavor profile to the dish.
Tilapia: Tilapia is a mild-tasting fish that readily absorbs the flavors of the sauce and seasonings in Spanish-style cooking. It’s a popular choice for this preparation.
Salmon: Salmon’s rich and fatty flesh pairs well with the bold and spicy flavors of Spanish cuisine. It can be a delightful choice when cooked Spanish-style.
Pompano: Pompano is a white-fleshed fish with a delicate flavor. It takes on the Spanish flavors beautifully, making it an excellent option.
Sea Bass: Sea bass is another fish with a delicate, flaky texture that can work well with Spanish-style ingredients and seasonings.
Red Snapper: Red snapper’s sweet, nutty flavor can be enhanced with Spanish spices and sauces. It’s a popular choice for this style of cooking.
Mackerel: Mackerel’s bold and slightly oily nature pairs well with the spiciness of Spanish-style cooking, making it a flavorful option.
Notes on Ingredients
Milkfish (Bangus) – 2 medium-sized milkfish that are cleaned, gutted and de-boned are needed for this recipe. A pair of kitchen scissors is then used to snip off the fins. The fish is then split down the dorsal side. The knife is turned flat and make an extended cut from the tail to the head by running the edge of the knife along the backbone. The fish is thus laid open like a butterfly fillet.
Aromatics – Like head garlic, whole peppercorn, bay leaves, paprika are used and some red chilies for some punch of heat.
Vegetables – Give the dish additional flavor and the most common veggies added are carrots, sweet pickles, bell peppers.
Other Essentials – are olive oil or canola oil, salt, sugar, and vinegar.
Cooking Tips
Choose Fresh Bangus: Start with fresh milkfish for the best results. Look for fish with clear eyes, firm flesh, and a clean, non-fishy smell. If possible, have it cleaned and gutted at the market to save time. You can also use frozen as last option if you can’t find any fresh bangus.
Marination Matters: Marinate the bangus with salt for at least 15 minutes. This step helps season the fish and infuse it with flavor.
Prepare Ingredients in Advance: Spanish-style sardines bangus comes together quickly once you start cooking. Have all your ingredients, including chopped vegetables and the sauce, ready before you begin.
Vary the Spice: Adjust the level of spiciness to your taste by adding more or less chili pepper. You can make it milder or hotter, depending on your preference.
Simmer Slowly: Allow the sauce to simmer and thicken over low heat, and make sure to stir occasionally. This will help the flavors meld and create a rich sauce.
Season Carefully: Be cautious when adding salt. The bangus is marinated, and you may also get some saltiness from other ingredients. Taste as you go and season accordingly.
Don’t Overcook the Fish: Bangus can become dry if overcooked. When you place the fish in the pan, spoon some sauce over it to keep it moist, and be vigilant to prevent overcooking.
Frequently Asked Questions
Yes, while bangus (milkfish) is the traditional choice, you can adapt this recipe to other fish varieties such as tilapia, pompano, or even salmon.
You can control the spiciness by adjusting the amount of chili or hot pepper you use in the recipe. Adding more will make it spicier, while reducing or omitting it will make the dish milder.
The dish is relatively low in carbohydrates, and if served without rice or with a low-carb substitute, it can be a suitable option for a low-carb diet.
Common side dishes include steamed rice, crusty bread, or a simple green salad.
How to Serve and Store
Serve Hot or Cold: Spanish-style bangus is best served hot or cold, ideally with hot steamed rice or a side of crusty bread to soak up the delicious sauce.
Storing: Place leftover if any in airtight containers in the refrigerator and consume within 2-3 days of preparation.
Do Not Freeze: While you can technically freeze Spanish-style bangus, the texture and flavor of the fish and vegetables may change upon thawing, and it’s not recommended for this dish.Â
You Might Also Like
Cheesy Baked Bangus – Baked milkfish loaded with melted cheese and pimiento toppings that is utterly delicious and creamy!
Bangus Sisig – This flaked milkfish sisig is an offshoot of the well-loved Filipino dish. A healthier version that is so tasty and easy to make.
Dinengdeng – A delicious and nutritious vegetable dish topped with fried fish.Â
Spanish-style Bangus
Spanish-style bangus is a delectable Filipino dish that fuses the flavors of Spain with the milk fish. Delicate boneless bangus slices simmered in vegetables, herbs and spices that is simply delicious!
Cut milkfish by running a knife flat and make an extended cut from the tail to the head by running the edge of the knife along the backbone. The fish is thus laid open like a butterfly fillet.
2 medium milkfish
Remove bones and cut fish into smaller square pieces approximately 2 X 2 inches in size. Season with salt and set aside for at least 15 minutes.
In a wide pan, heat oil over medium heat. When oil is hot enough, fry milk fish slices until lightly browned. Transfer fish in a plate lined with paper towel and set aside.
2 tbsp cooking oil
Using the same pan, arrange some carrot slices, bay leaves, garlic, pickles and peppercorn in a single layer at the bottom of the pan.
2 medium carrots, 8 pcs bay leaves, 1 head garlic, 1/4 cup pickles, 1 tbsp whole peppercorn
Place a layer of fried fish on top the layer again with aromatics along with the bell pepper and olives. Repeat process with the remaining ingredients.
1/4 pc bell pepper, 1/4 cup olives
Add salt, sugar, paprika, red chili, olive oil and water. Cover the pan with a tight-fitting lid then simmer the fish for at least 30-40 minutes and until some of the liquid is reduced.
1 tsp salt, 1 tsp sugar, 1 tsp paprika, 6 pcs red chili, 1 1/2 cup olive oil, 1 cup water
Add vinegar and cook for an additional 5 minutes without stirring and covering with a lid.
2 tbsp vinegar
Remove from heat then serve and enjoy. Bon appetit!