Spanish Bangus Recipe

Spanish Bangus Recipe: 3 Bold Seafood Twists

by

Introduction

Spanish Bangus is a Filipino-Spanish fusion that transforms milkfish into a vibrant, tangy delight. Silky bangus slices soak in a flavorful brine, then layer with carrots, olives, pickles, chilies, bay leaves, and garlic in a sea of aromatic oil. After a slow, gentle pressure-cook, you’re rewarded with fish so tender it flakes with a fork, bathed in a bright, savory sauce that balances brine, herb, and heat.

I first tasted this dish at a family gathering where my aunt adapted her grandmother’s Spanish lubina recipe, swapping bass for bangus. The rich olive oil infused with garlic and bay leaves, the pop of green olives, and the unexpected tang of pickles turned a simple fish dinner into a festive centerpiece. Every spoonful felt like summer in Spain—light, colorful, and endlessly delicious.

Whether you’re entertaining guests or simply want a twist on everyday fish, this Spanish Bangus Recipe offers hands-off cooking with big, memorable flavors. Let’s dive into why it works—and exactly how to pull it off in your own kitchen.

Why You’ll Love This Recipe

  • Vibrant Flavor Layers: Briny olives, tangy pickles, and bright red chilies dance with aromatic garlic and bay leaves.
  • Tender One-Pot Cooking: Milkfish soaks in seasoned oil and cooks to fall-apart perfection under pressure.
  • Spanish-Filipino Fusion: Blends Mediterranean ingredients with classic Filipino bangus for a truly unique dish.
  • Make-Ahead Friendly: Flavors deepen when refrigerated and make a stunning cold tapas or picnic dish.
  • Minimal Hands-On Time: Layers and pressure-cook—no constant monitoring required.

Ingredients

  • Fish & Brine
    • 1½ kg milkfish (bangus), cleaned, fins and innards removed, cut into serving portions
    • 1½ liters water
    • ½ cup salt (for brine)
  • Aromatic Layers
    • 2 medium carrots, peeled and sliced or carved to your liking
    • ⅓ cup dried bay leaves
    • 2 bulbs garlic, peeled and lightly crushed
    • 1 tsp whole peppercorns
  • Flavor Boosters
    • ½ cup green olives, pitted
    • ¼ cup pickles, chopped
    • 6–8 red chilies, slit or left whole
    • 2 Tbsp oyster sauce (optional)
    • 1½ Tbsp additional salt, divided
  • Cooking Liquid
    • 3 cups olive oil (or substitute corn/coconut oil)
    • ½ cup water
  • Garnish
    • Fresh parsley or chopped scallions (optional)

Step-by-Step Instructions

  1. Brine the Bangus
    • In a large bowl, dissolve ½ cup salt in 1½ liters water.
    • Submerge bangus pieces, cover, and refrigerate for 30 minutes. This firms the flesh and seasons through.
  2. Layer Aromatics in the Pressure Cooker
    • Drain fish and pat dry.
    • In the cooker pot, arrange a layer of carrot slices. Sprinkle bay leaves, garlic cloves, and peppercorns.
    • Place half of the bangus over this base.
  3. Add Flavor Boosters
    • Over the first fish layer, scatter half the olives, pickles, and chilies. Drizzle with 1 Tbsp oyster sauce (if using) and season with ¾ Tbsp salt.
  4. Repeat Layers
    • Add another layer of carrots, bay leaves, garlic, and peppercorns. Top with the remaining bangus, olives, pickles, chilies, and ¾ Tbsp salt.
  5. Pour in the Oils and Liquid
    • Gently pour in olive oil (or your chosen oil) so it fully covers the layered ingredients.
    • Add ½ cup water around the edges.
  6. Pressure-Cook
    • Seal the cooker. Over high heat, bring to first whistle.
    • Lower to low heat and cook 1½ hours.
  7. Release & Serve
    • Turn off heat; allow pressure to release naturally for about 10 minutes.
    • Carefully open lid, spoon bangus and vegetables onto a platter, and drizzle with the infused oil.
    • Garnish with parsley or scallions, if desired. Serve warm or chilled.

Serving Suggestions

  • With Rice: Steamed jasmine or garlic rice absorbs the flavorful oil.
  • As Tapas: Chill and serve on toasted baguette slices as an elegant appetizer.
  • With Salad: A crisp mixed-greens salad with vinaigrette balances the rich oil.
  • Grilled Bread: Rub rustic bread with garlic and toast to mop up the sauce.
  • Cold Picnic Dish: Pack chilled bangus with pickled veggies for an al fresco treat.

FAQs

  1. Can I skip the pressure cooker?
    Yes—transfer layers to a deep skillet or Dutch oven, cover, and simmer 45–60 minutes until fish is tender, topping up oil as needed.
  2. What if I don’t have pickles?
    Sub in capers or chopped cornichons for that tangy pop.
  3. Is oyster sauce necessary?
    It’s optional but adds depth; omit for a purely Mediterranean flavor.
  4. How do I store leftovers?
    Refrigerate in an airtight container, fish submerged in oil, for up to 5 days. Serve cold or gently reheat.
  5. Can I use other fish?
    Firm-fleshed fish like sea bass, snapper, or even salmon adapt well to this method.

Nutrition Facts (per serving, serves 6)

  • Calories: 580 kcal
  • Protein: 28 g
  • Carbs: 8 g
  • Fat: 46 g
  • Fiber: 2 g
  • Sodium: 1,200 mg

Recipe Tips

  • Pat Dry Thoroughly: Remove excess moisture before layering to prevent oil dilution.
  • Uniform Slices: Even carrot and fish cuts ensure consistent cooking.
  • Oil Choice Matters: Olive oil adds Mediterranean warmth; coconut oil gives a milder, sweet note.
  • Natural Release: Letting pressure drop on its own prevents fish from breaking apart.
  • Flavor Rest: This dish often tastes better the next day as oils and seasonings meld.

Conclusion

This Spanish Bangus Recipe reinvents milkfish with Mediterranean flair—olives, garlic, bay leaves, and a luxurious oil bath yield tender, aromatic fish perfect for any occasion. From a family dinner to an elegant tapas spread, it’s a versatile, make-ahead showstopper.

For more fusion seafood ideas, explore Serious Eats’ Mediterranean fish recipes and Saveur’s Filipino-inspired dishes. Enjoy this vibrant, comforting delight!

Leave a Comment