Ginisang Sardinas (Sauteed Sardines)

GINISANG SARDINAS (Sauteed Sardines)

Though this dish usually starts out with the “holy trinity” of garlic-onions-tomatoes, I prefer to start it with just the onions — A LOT OF ONIONS — sauteed in olive oil until lightly caramelized. Then I add the garlic and the tomatoes (use fresh or canned). Add the sardines in tomato sauce, some freshly ground black pepper, salt or fish sauce to taste and you’re good to go. Serve over rice or with bread or as is.

If you want it spicy, there are spicy sardines you can buy, OR simply add hot sauce, red pepper flakes, or hot pepper paste, to taste.

You can also make the dish more substantial by stirring in some scrambled eggs at the last minute.

Another option is to add wheat sticks (misua) the last few minutes or until wheat sticks are done.

You can do the same thing with canned mackerel and canned herring — the ones that come in tomato sauce — the best ones are those that don’t have other extra ingredients like cornstarch, etc.

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