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Bangus, also known as milkfish, holds a cherished place in Filipino cuisine, celebrated not only for its delectable taste but also for its nutritional benefits. This versatile fish is often featured in a variety of dishes, showcasing its ability to absorb flavors while maintaining its unique texture. Among the many preparations of Bangus, one stands out for its comforting and flavorful profile: Bangus Spanish Sardines. This dish combines the hearty essence of Bangus with the bold flavors of spices, resulting in a meal that is both satisfying and deeply rooted in Filipino culinary traditions.

Bangus Spanish Sardines Recipe

Discover the rich flavors of Bangus Spanish Sardines, a beloved Filipino dish that combines the tender milkfish with bold spices and aromatics. This comforting recipe celebrates Filipino culinary heritage and is packed with nutrients like omega-3s and protein. Perfect for family gatherings or a cozy meal, it's sure to warm your heart. Try this easy-to-follow recipe and bring a taste of the Philippines to your kitchen! #Bangus #FilipinoCuisine #HomeCooking #Recipe #ComfortFood #NutritionalBenefits #Sardines #SeafoodLovers
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Ingredients
  

1 whole bangus (milkfish), cleaned and gutted

1/4 cup olive oil

6 cloves garlic, minced

1 medium onion, sliced

2-3 pieces long green chilies

1/2 cup soy sauce

1/4 cup vinegar (preferably cane vinegar)

1 teaspoon black peppercorns

2 bay leaves

Salt to taste

Water as needed

Fresh lemon or calamansi juice for serving

Instructions
 

Prepare the Bangus: Rinse the cleaned bangus under cold water and pat dry with paper towels. Lightly season both the inside and outside with salt and set aside.

    Sauté the Aromatics: In a large pan, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, then add sliced onions. Cook until the onions are translucent.

      Add the Bangus: Carefully place the salted bangus into the pan, ensuring it’s positioned belly-side down. Sear for about 3-4 minutes until the skin is golden brown.

        Flavor Enhancements: Add the long green chilies, soy sauce, vinegar, black peppercorns, and bay leaves to the pan. Gently pour in enough water to partially submerge the fish, but do not completely cover it.

          Simmer: Bring the mixture to a gentle simmer. Cover the pan and let it cook for about 20-25 minutes, flipping the fish halfway through to ensure even cooking and flavor absorption.

            Reduction: After 25 minutes, remove the lid and allow the liquid to reduce further for an additional 10 minutes, or until you reach your desired sauce thickness. Taste and adjust seasoning if needed.

              Serve: Once done, carefully transfer the Bangus to a serving dish. Pour the remaining sauce, which should be rich in flavor, over the fish. Finish with a squeeze of fresh lemon or calamansi juice for that tangy kick. Serve warm with steamed rice.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4