This is a rice busting recipe. So yummy Adobong Bangus is in the house! Perfect for breakfast, Bangus Dip, and Adobong Bangus Sardines Spaghetti.
I always did the tomato version of this recipe using baby Bangus (by Connnie Veneracion) but have not tried this one until a craze hit one of my food groups and due to peer pressure and influence, I made this version. This recipe is a family version and you can make a “for selling” version using a pressure cooker. I see them bottled or packed in tubs at bazaars.
Don’t have a slow cooker yet? Read here why you should buy one! If you’re a working mom, this is perfect for you. You can set it up in the morning and come home to a wonderfully smelling home with your dinner already cooked!
Slow Cooked Spanish Style Adobong Bangus Sardines
1 kl Bangus (milkfish) cut in 1 1/2″ slices or smaller.
McCormick Adobo Pula 1 pack
black peppercorns 1 tsp
a carrot sliced thinly
bay leaves 5
chili flakes 1 tsp
pepper flakes 1 tsp
fish sauce 1 tbsp
soy sauce 1 tbsp
vinegar 1 tbsp
Canola Oil 1 liter
Optional: Olives or sliced Pickles or capers
1. Clean and slice your milkfish in 1 1/2″ thick slices. I have this part done at the market. Ask the seller not to remove the scales.
2. Rub fish with lots of salt and put in a strainer for about 30 minutes. After 30 minutes, pat dry with a paper towel to remove blood and excess salt.
3. Arrange your milkfish in your slow cooker. Add oil and other ingredients. Oil must cover the fish entirely.
4. Set on high for 4 hours then low for another 6 hours.
Enjoy with heaping mound of hot rice!
For the remaining sardines, transfer in containers and let cool. You can put this in the refrigerator and eat whenever you like! Ours last for about a week but I guess it can last up to two weeks. You can also use this sardines to make a Pinoy Style Spaghetti. Click here to see the recipe.
Click here for instructions on how to pack Bangus Sardines in bottles.
*This is an adaptation of a recipe by Ms Donna Moreno of Ifoodala Foodies.
*Other notes – you can use regular vegetable oil but it will freeze if you refrigerate it. If you’re okay with that, there really is nothing wrong with using regular oil. If you’re feeling sosyal, you can also use Olive Oil -specially if you’re using this sardines for pasta. I sometimes use Olive Oil and I swear it adds another layer of creaminess to the sardines. (Or might be just me, lol.)