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.
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?
1. Sardines with Misua is a quick, easy and economical dish for the whole family.
Sardines, flour vermicelli, onions, garlic and some vegetables you grow in your garden can feed a family of four complete with rice.
It’s a quick and easy dish and perfect for those struggling with their finances, the sardines provides the flavor and the vegetables plus the noodles act an extender making the dish greater in volume effectively feeding more.
1 small can sardine in tomato sauce
50 grams misua (flour vermicelli)
1 bunch vegetable greens, trimmed and chopped
2 cups water
4 cloves garlic, minced
1 small onion, finely chopped
freshly ground black pepper
- In a medium pot add oil then sauté garlic and onion.
- Add sardines and water, bring it to a boil and simmer for 2 minutes.
- Add the misua and vegetable greens, simmer for 3 minutes.
- Season with fish sauce and freshly ground black pepper.
- Serve while hot.
2. Sauteed Sardines
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.
11 ounces sardines in tomato sauce about 2 small cans
1 medium red onion sliced lengthwise
3 cloves garlic crushed
1 tablespoon flat leaf parsley chopped
1 medium ripe tomato chopped
2 teaspoons lemon or calamansi juice
2 pieces bird eye chili siling labuyo (optional)
1 teaspoon fish sauce or salt
1/2 teaspoon ground black pepper
2 tablespoons cooking oil
- 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!
Our household loves this recipe. Sometimes, I use bok choy or kale or broccoli & mushrooms or ampalaya for the fiber. Add a teaspoon of sugar if you’re adding thinly sliced ampalaya before the calamansi juice. I like the fresh taste of the calamansi juice so I add this last, no further stirring, turn off the heat and cover the pan about one minute, plate and serve.
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