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You are here: Home / Fish Recipes / Sardinas na Bangus (Milk Fish Spanish Style Sardines)

Sardinas na Bangus (Milk Fish Spanish Style Sardines)

February 12, 2020 by Manny 7 Comments

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Want to make your own milkfish sardines and thinks that buying a canned bangus sardines seems a but costly? Now you can make your own bangus sardines at home with very simple equipment and ingredients. The recipe I got here is tastier than the commercial ones the you see on supermarket shelves.

To make sardinas na bangus; Clean bangus but do not remove scales. Put rack into the pressure cooker. Arrange bangus in layers the add in the rest of the ingredients. Cover. Bring to a boil until steady steam flows out of the vent. Place pressure control on vent. Cook for an hour. Let cool. Remove bangus from cooker. You can serve it right away or store it in jars and refrigerate. If you want to store it for a long time you have to learn canning. It is not necessarily using tin cans but any containers like glass jars that can seal the contents airtight and killing the micro organisms by exposing it first in high temperatures. To see the rest of the recipe with the exact measurement of ingredients, continue reading.

 

Bangus Olive Oil
Print Recipe
5 from 8 votes

How to Make Sardinas na Bangus (Milk Fish Sardines)

Want to make your own milkfish sardines and thinks that buying a canned bangus sardines seems a but costly?
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Fish Recipe
Cuisine: Filipino
Keyword: bangus sardines, sardinas na bangus
Servings: 6 servings
Calories: 260kcal
Author: Manny

Ingredients

  • 1 kilo bangus milk fish
  • 1/2 cup soy sauce
  • 4 pcs hot chili peppers
  • 3/4 cup brandy or rum
  • 1/2 cup sweet mixed pickles
  • 1 tsp. salt
  • 1/2 cup green olives
  • 1 tsp. MSG vetsin
  • 2 cups olive oil
  • 1 pc bay leaf laurel leaves

Instructions

How to make Sardinas na Bangus

  • Clean bangus but do not remove scales. Put rack into the pressure cooker.
  • Arrange bangus in layers the add in the rest of the ingredients.
  • Cover. Bring to a boil until steady steam flows out of the vent.
  • Place pressure control on vent. Cook for an hour. Let cool.
  • Remove bangus from cooker. Serve.

 

Bangus Olive Oil

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Filed Under: Fish Recipes Tagged With: bangus sardines, milkfish sardines, sardinas sa bangus

Author Bio

Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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Reader Interactions

Comments

  1. Edwin

    July 2, 2020 at 7:17 am

    5 stars
    If bangus sardines have been pressure canned using bottles, what is the specific shelf life? Can you give an estimate like how many months or years?

    Reply
  2. Maria

    June 22, 2020 at 9:14 pm

    5 stars
    Hi! Should the bangus be deboned?

    Reply
    • Manny

      June 24, 2020 at 8:15 am

      5 stars
      Hi Maria, no ned to debone the bangus because you will cook it by pressure cooker.

      Reply
  3. Manny

    August 19, 2018 at 1:06 am

    5 stars
    Hi Kell, I think medium size is preferable.

    Reply
  4. Kell Prince

    August 18, 2018 at 3:32 am

    Do i have to choose big bangus or medium size only?

    Reply
  5. Jacky

    October 10, 2017 at 8:01 am

    5 stars
    Hi, what is the shelf life of this bangus sardines?

    Reply
    • Manny

      October 10, 2017 at 9:12 am

      5 stars
      Hi Jacky, this bangus sardines needs to be pressure canned using bottles to prolong its shelf life.

      Reply

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