Homemade Spanish-style Bangus/Milkfish Sardines: A Delicious Filipino Delicacy

Clean and fillet the Bangus, removing the bones and scales. You can also ask your fishmonger to do this for you. Cut the fillets into smaller pieces if necessary.
Sauté the Aromatics:

In a large pan, heat the olive oil over medium heat. Add the sliced onion and minced garlic, and sauté until fragrant and softened, about 2-3 minutes.
Cook the Tomatoes:

Add the chopped tomatoes to the pan and cook until they begin to soften and release their juices, about 4-5 minutes.
Simmer the Fish:

Add the filleted Bangus to the pan, gently stirring to coat the fish in the tomato and onion mixture. Add the bay leaf, peppercorns, soy sauce, vinegar, water, and sugar. Stir to combine.
Cook the Sardines:

Bring the mixture to a simmer. Let it cook for about 15-20 minutes, occasionally stirring, until the sauce reduces slightly, and the fish is tender and infused with the flavors of the sauce.
Season and Serve:

Season with salt to taste. Remove the bay leaf before serving. Serve hot with steamed rice or enjoy on its own as a savory treat.
Serving and Storage Tips: