Ginisang Sayote at Sardinas

Ginisang Sayote at Sardinas is a simple dish made with chayote and canned sardines in tomato sauce. I cook the chayote with garlic, onion, and tomato first so it absorbs all that flavor. The sardines go in next, and everything cooks together until the sauce thickens nicely. I like it best when the sauce clings to the sayote and does not end up too thin. It is good with warm rice, and it only takes around 15 minutes to make. This is also the kind of dish you can cook anytime because the ingredients are easy to find and usually already in the kitchen.

My mom used to cook this for us during the rainy season. She did not measure much. She would open a can of sardines, slice a few sayote, add garlic and onion, and that was it. It is simple and fast to prepare. We ate it with white rice, and sometimes with fried egg. I also like sardines with misua and patola, but I make this version more often.

Cook the chayote just right and let the sauce reduce. That is really all there is to it.

What is Ginisang Sayote at Sardinas?

Ginisang sayote at sardinas is a Filipino vegetable and fish dish. “Ginisa” means sauteed, “sayote” is chayote, and “sardinas” is sardines. Canned sardines in tomato sauce is probably one of the most stocked items in any Filipino pantry. You can find it in supermarkets, convenience stores, even sari-sari stores in the smallest barangays. Chayote is the same story. It grows fast and it is cheap. When you combine the two, you get a dish that can feed the family without spending much.

I do not think this dish was planned or invented in any formal way. It feels like the kind of food people started cooking because the ingredients were always available. My mom made it on regular days, not for special occasions. A lot of Filipinos probably have the same memory of eating this with rice on a rainy afternoon while the TV played in the background. Ginisang sayote at sardinas is an everyday dish that many of us grew up eating at home.

Why This Ginisang Sayote at Sardinas Recipe Works

A few things make this recipe work well.

• Sauteing the chayote before the sardines – Two minutes on its own in the hot pan keeps it from getting too soft. It still has a slight bite when you eat it. Make sure to slice it thick enough.
• Reducing the sauce until thick – When the tomato sauce from the sardines cooks down, it coats the sayote nicely instead of pooling at the bottom of the plate.
• Gentle handling of the sardines – Canned sardines break apart easily. Folding them in instead of stirring keeps them in nice chunks.

Ingredients

• Sardines in tomato sauce – Canned. Any brand.
• Chayote – Peeled and sliced.
• Onion – Sliced.
• Garlic – Chopped.
• Tomato – Diced.
• Water – Just enough to help the chayote cook through.
• Cooking oil – For sauteing.

Making ginisang sayote at sardinas at home is straightforward. You should be done in about 15 minutes.

1. Heat the cooking oil in a pan. Saute the garlic until it starts to brown.
2. Add the onion and tomato. Continue sauteing for 1 minute.

1. Add the chayote and saute for 2 minutes.
2. Pour the sardines in tomato sauce into the pan. Stir gently and cook for 30 seconds.

Be careful when stirring. I usually just fold them in so the fish stays in chunks.

1. Pour in the water and let it boil. Lower the heat. Simmer until the sauce reduces by half.
2. Season with Maggi Magic Sarap. There is no need for salt in this recipe because the seasoning has it all. Transfer to a serving bowl and serve with rice.

You can top it with chopped green onions before serving.

What to Serve with Ginisang Sayote at Sardinas

• Steamed white rice – Always.
• Sinangag – Garlic fried rice, especially if you are having this for breakfast.
• Fried egg – Sunny-side-up on the side.
• Spicy vinegar – Vinegar with crushed garlic and chili in a small dish.

Storage

This ginisang sayote at sardinas stores well, and it actually tastes a little better the next day because the sauce soaks into the chayote overnight.

• Refrigerator: Airtight container, up to 2 days only.
• Freezer: I do not recommend it. Chayote turns watery after thawing.
• Reheating: Pan over low heat. Add a little water if the sauce dried up. I would skip the microwave because sardines tend to splatter.

More Sardines Recipes

• Ginisang Sardinas – Sauteed sardines with garlic, onion, tomato, and calamansi.
• Odong – Sardine noodle soup with thick noodles and bottle gourd.
• Sardines with Sotanghon and Pechay – Vermicelli noodle soup with bok choy and sardines.
• Sardines Fish Ball – Canned sardines shaped into balls, fried, and served with sweet and sour sauce.
• Ginisang Upo with Sardinas – Sauteed bottle gourd with sardines in tomato sauce.
• Tortang Noodles at Sardinas – Sardines and instant noodle omelet.

• Sardines in tomato sauce – You can use the spicy version if you want some heat. Mackerel in tomato sauce also works.
• Chayote – Bottle gourd (upo) or patola can be used instead. If you use upo, it is basically ginisang upo with sardinas.
• Maggi Magic Sarap – Fish sauce and ground black pepper. Start with a teaspoon of fish sauce and adjust.
• Tomato – A tablespoon of tomato paste if you do not have fresh tomatoes.

Try this ginisang sayote at sardinas recipe and let me know what you think.