This is a rice busting slow-cooked 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 Connie Veneracion of Ifoodala Food Group in FB) 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. For some reason, spanish style bangus sardines got a big resurgence and everyone’s momma and every cooking celebrity has this featured.
I know a friend in Canada who ordered this specially from Manila and well, I’m not one to judge cravings, especially when you’re far from home.
Historically, sardines was invented (or came from) Sardinia – hence the word. Apparently, it was well adapted in the whole of Mediterranean continent and Spanish people particularly love them, Given our long history with Spain, it’s not really surprising that we love this as well.
The Spanish Sardines is considered to be a bit of a sosyal version of the more common tomato-based sardines. It’s probably not “as packed in like sardines”. And since they come in bottles, they’re probably not as stupid like in the riddle “Isdang tanga, pumasok sa lata”. Lol. The canned spanish sardines is pricier and considered a delicacy. Not a lot of people can afford them and for some, its an acquired taste.
Normally, for a Westerner, fish would be a no-no for the slow cooker. Maybe because there’s a big danger of the fish being mushy. But we Pinoys, we love living dangerously and we definitely love this spanish style bangus in a slow cooker, haha!
(Also, to be clear, this Slow-Cooked Spanish Style Adobong Bangus Sardines doesnt get mushy at all! Bangus is like sardines in this respect that its firm and can withstand a pressure cooker or slow cooker.)
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!
I actually prefer that this bangus sardines be cooked in a pressure cooker because the bones disintegrate better but slow cooking also works fine. If you have more time and patience, you can even cook it in an open pan. You will only need to simmer it continuously in a low fire and make sure that the liquids from the fish are totally evaporated. It will take, maybe about 3-5 hours depending on the size of your fish. (I told you it needs time and patience, haha!)
I know the picture below doesnt look as appetizing but I assure you, its very delicious!
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 your Spanish style sardines 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. Give them away to friends too! They’re even better if you let the fish steep in the oil for a couple of days first.
You can also use these 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 -especially if you’re using these 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.)