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.
Notes on Ingredients
Frequently Asked Questions
How to Serve and Store
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- 2 medium milkfish (deboned and butterfly cut fillet)
- 2 tbsp cooking oil
- 2 medium carrots (sliced)
- 8 pcs bay leaves
- 1 head garlic (crushed)
- 1/4 cup pickles (sliced)
- 1 tbsp whole peppercorn
- 1/4 pc bell pepper
- 1/4 cup olives
- 1 tsp salt
- 1 tsp sugar
- 1 tsp paprika
- 6 pcs red chili
- 1 1/2 cup olive oil
- 1 cup water
- 2 tbsp vinegar
- 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!