Bangus Sardines Recipe

Anything which is homemade is really special. This Spanish-style of sardine dish is no exception. We usually love to pair it with bread with matching coffee for a warm and comforting morning.
Bangus Sardines or milkfish sardines is composed of carrots and sliced pickle, siling labuyo or finger chili, bay leaves, peppercorn and clove. Since there are plenty of bangus or milkfish in the Philippines it can easily provide and and you can have it as seldom as you can.
In preparing the fish, you have to it first. Remove the head and the tail just leave the midsection of the fish. The size of your Bangus will be depending on the size of the bottle that you are going to use. Spread carrots and pickle slices, finger chili or siling labuyo, bay leaves, peppercorn and clove. In a mixing bowl, mix the oil, water, sugar,rice wine (if available), tomato sauce and salt. Then pressurize for 1 ½ hours. And alas, your milkfish sardines is now ready to be served.
You will see below the easiest procedure on how to it. Try this now for you to have an unusual toppings for your bread while you are taking your hot coffee in the morning.



  • 1 kilo small size bangus (about 12 pcs), scaled
  • 1 medium-size red bell pepper, cut into strips
  • 1 pickled cucumber, sliced crosswise
  • 1 small carrot, sliced crosswise
  • 2 tbsp salt bay leaves, as needed
  • 1 tbsp black peppercorn siling labuyo, as needed
  • corn oil, as needed
  • 4 16-oz wide neck glass bottle for bangus

Cooking Instructions:

  1. Clean fish and cut head and tail off leaving the mid section, cut the bangus according to bottle’s  height.
  2. Wash bangus thoroughly and remove innards. Place in a colander and let them drain until almost dry. Wipe off all traces of blood.
  3. Roll fish in salt and let stand for 10 minutes. Remove excess salt off the fish and put inside the bottle. Insert at the side of each bottle 2-3 sliced carrots, 2-3 slices of pickled cucumber, 2-3 strips of bell pepper, 2 bay leaves, 5 peppercorns and siling labuyo.
  4. Pour oil up to the neck of each bottle, put on the bottle cap and loosely close. Arrange the bottles. Pour water into the pressure cooker up to about an inch below the bottle neck.
  5. Cover and seal the pressure cooker and cook for 1 1/2 hours. Turn off the heat and release the pressure before opening pressure cooker.
  6. Check the level of oil on each bottle, add more oil as necessary, let cool down to warm temperature and lock the bottles. Wash the bottled sardines.
  7. Keep the bottled sardine for 2-3 days to cure before selling.

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  1. mitch cordova February 20, 2015
    • Andres bulaon February 20, 2015