How to make Spanish-style Bangus

Experience a flavorful journey with Spanish-style bangus, where tender milkfish meets a fusion of aromatic spices and Mediterranean flair—a culinary adventure that elevates seafood indulgence to new heights.

1 kg small bangus

1 cup olive oil

2 cups tomato sauce

2 red onionssliced thinly

5 whole tomatoesdeseeded

2 tbsp thinly-sliced ginger

2 tbsp chopped garlic

2 bay leaves

10 peppercorns

2 siling labuyo

2 siling pahaba

1 tsp salt

1 tsp sugar

2 cups water

Stuffing

1 carrotsliced

1 red bell peppersliced

1 tomatosliced

57 sprigs spring onions

Layered Vegetables

1 onionsliced

2 carrotsthinly-sliced

1 cucumberdeseeded and sliced

Cut open the bangus. Season each with pepper. Put a piece of carrot, bell pepper, tomato and spring onion inside. Carefully fold and set aside.

At the bottom of your pressure cooker, add the olive oil. Layer half of the onions, cucumber and carrots.

Add the stuffed bangus next. Layer the remaining onions, cucumber and carrots on top.

Add the tomato sauce, water, onions, tomatoes, ginger, garlic, bay leaves, peppercorns, siling labuyo, siling green, salt and sugar.

Cover and cook in your pressure cooker under low heat for 1 hour. Turn off the heat. Open the pressure cooker after allowing the pressure to dissipate, about 10 to 15 minutes.

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Spanish-style Bangus