Spanish-Style Bangus

Big on flavor, Spanish-style sardines are a pinoy favorite that go well with rice or pandesal. Give the dish a homegrown twist using bangus simmered in a pan until it absorbs the flavor-infused oil and its meal turns delectably flaky.

  • Required cooking skill level

  • 2-5
    persons serving
  • 40
    minutes + Cooling of oil preparation time


  1. 1/2 kg Bangus belly, sliced
  2. 1 tsp UFC Iodized Salt
  3. 1 cupGolden Fiesta Soya Oil
  4. 1 1/2 tsp UFC Iodized Salt
  5. 1/4 tsp UFC Ground black pepper
  6. 1 TbspDatu Puti Vinegar
  7. 1 TbspDatu Puti Soy Sauce
  8. 1 Tbsp Juice from sweet pickles
  9. 1 tsp Tomato paste
  10. 2 Cloves garlic, sliced
  11. 2 Bay leaves
  12. 1/2 tsp Black peppercorn
  13. 2 Siling labuyo, halved
  14. 1/4 cup Carrots, sliced
  15. 1/4 cup Sweet pickles, sliced


  • 1 Season bangus belly with salt.
  • 2 Make the infused oil: In a thick pot, combine Golden Fiesta Soya Oil, salt, black pepper, Datu Puti Vinegar, Datu Puti Soy Sauce, juice from sweet pickles, tomato paste, garlic, bay leaves, black peppercorm, and siling labuyo. Simmer oil in the lowest heat possible for about 10 minutes. Stir the oil continuously until seasonings are dissolved. Turn off heat and let oil cool to room temperature.
  • 3 In a nonstick frying pan, arrange the bangus slices, carrots, and pickles. Pour the infused oil. The oil should completely cover the fish. Turn on the flame at the lowest setting. Simmer for another 10 to 15 minutes until bangus meat turns white indicating that the fish is cooked.
  • 4 Turn off the heat and allow it to cool completely before serving
menudo menudo

Know more

about UFC

Ready Recipes.