Do you like to eat canned sardines? How do you eat it? I am a fan of canned sardines because they are the most convenient meal that I can consume anytime and anywhere; all I needed is a cup of steaming hot rice or a few pieces of hot pandesal.
Back in the days, I like it when sardines is prepared straight out of the can and poured over hot steamed rice. To make it more exciting, the rice is spread over a piece of wide banana leaf, wherein as many as eight people can eat at the same time using nothing but their hands. The only issue is when you are eating in a remote place with limited water supply. You tend to smell fishy the whole day. This was the reason why I always use utensils when eating sardines.
I know that liking canned sardines takes a bit of an acquired taste for some of us. There are people saying that they don’t like it because it has an overpowering fishy smell and taste. Well, I do not see any issue here because fish should smell and taste fishy, right? The simple solution to this problem is to cook canned sardines by sautéing in garlic and onion and adding some lemon or calamansi juice to reduce the fishy taste. The recipe is very simple and quick to prepare. All you need is follow the instructions below. There is a big chance that you will never look at canned sardines the same way again.
Aside from this recipe, there are tons of dishes that you can make from canned sardines – like the ever popular Odong, for example.
Try this Ginisang Sardinas Recipe and let me know what you think.
Ginisang Sardinas Recipe (Sautéed Sardines)
Ingredients
- 11 ounces sardines in tomato sauce about 2 small cans
- 1 medium red onion sliced lengthwise
- 3 cloves garlic crushed
- 1 tablespoons flat leaf parsley chopped
- 1 medium ripe tomato chopped
- 2 teaspoons lemon or calamansi juice
- 2 pieces birds eye chili siling labuyo *Optional
- 1 teaspoon fish sauce or salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons cooking oil
Instructions
- Heat the oil in a pan.
- Sauté the garlic and onion
- When the onion becomes soft, add the tomato and cook for 3 minutes.
- Pour-in the sardines in tomato sauce and chili. Stir and let boil.
- Cook for 5 minutes in low to medium heat. You may add a little water if needed.
- Add-in the lemon juice, ground black pepper, and salt or fish sauce. Stir and cook for a minute more.
- Turn off heat and then transfer to a serving bowl. Garnish with chopped flat leaf parsley.
- Serve with steamed rice. Share and enjoy!
edgar estipona says
July 23, 2012 at 9:39 pmGood day thanks a lot to panlasang pinoy a learned a lot a a greet recipe more power…
Liza says
August 2, 2012 at 11:27 amI love eating this with toast for breakfast 🙂
mary grace says
August 8, 2012 at 3:15 amOur household loves this recipe. sometimes, for the fiber, i add baby bokchoy or kale or broccoli & mushrooms or ampalaya. add a tsp of sugar if you’re adding thinly sliced ampalaya before the kalamansi juice. i like the fresh taste of the kalamansi juice so i add this last, no further stirring, turn off the heat and cover the pan about one minute, plate and serve.
julien says
August 9, 2012 at 2:46 pmmy mom makes this! but i never figured out how she made it.. gonna try it out!
Marie Crisosotmo says
May 10, 2015 at 7:57 pmHi,
Chanced upon this site as I was trying to look up some recipes for breakfast. You do have a good number of those and I’ll be sure to check this out every now and then. I’m not exactly a fan but canned sardines does come in handy from time to time. It’s easy to cook especially on days where you’re just home tired from work. I like this version plus the adobong version where I saute it in onions and then add soy sauce and vinegar like the normal adobo recipe. This isn’t my invention but something I learned from a friend.
It tastes good so I thought to share it on here too.
All the best.