I love "sardinas", whether its cooked Spanish style or Portuguese style. I love it spicy. Sprinkled with sliced raw onions, calamansi , and a little rock salt then pared with hot cooked rice or used as pasta sauce. The only issue I have is the fishy smell it leaves in your mouth and your hands. Other than that, I'm all for it. My love for this dish was elevated when mom showed me the way to redemption in as far as the fishy smell issue was concerned. Her solution? EAT HOMEMADE! How come I never thought of that??? Up to now I still apply her extra tip --> skim off the oil on top and use it later to fry fish. Genius!
Ingredients:
2 kl baby milk fish ( small ones)
250 oz chunky tomato sauce
115 g tomato paste (diluted in water)
2 cups water
1 small carrot (thinly sliced)
1 big onion (thinly sliced)
5 cloves garlic (thinly sliced)
4 pickle chips
2 laurel leaves
2 small red chilies
4 tbsp melted butter
1/2 cup coconut oil
salt & pepper to taste
Ingredients:
2 kl baby milk fish ( small ones)
250 oz chunky tomato sauce
115 g tomato paste (diluted in water)
2 cups water
1 small carrot (thinly sliced)
1 big onion (thinly sliced)
5 cloves garlic (thinly sliced)
4 pickle chips
2 laurel leaves
2 small red chilies
4 tbsp melted butter
1/2 cup coconut oil
salt & pepper to taste
- clean the fish thoroughly. cut off the heads and the tails. make sure that all the innards are removed. do not remove the scales. Salt the fish for around 30 minutes. Rinse.
- place the fish with the rest of the ingredients in a pressure cooker. pressure cook on low heat for 1 hour