cook your canned sardines

Ingredients

• 1 medium Yellow Onion (peeled and thinly sliced)
• 2 cloves Garlic (minced)
• 2 pieces Red Chili (thinly sliced, seeds removed for less heat if desired)
• 1 can (≈120g) Canned Sardines in Tomato Sauce (drain but reserve the sauce)
• 2 tablespoons Water (reserved from the sardine can)
• 2 pieces Kaffir Lime Leaves (optional, torn to release aroma)
• 2 cups Cooked Jasmine Rice (warm, for serving)
• 2 slices Bread (optional, to soak up sauce)

Instructions

1. Prepare aromatics

   Slice the onion, mince the garlic, and thinly slice the chilies (remove seeds if you prefer less heat).

   Time: PT5M

2. Sauté aromatics

   Heat the saucepan over medium heat, add a splash of oil if desired, then stir‑fry the onion, garlic, and chilies until fragrant and the onion becomes translucent, about 3 minutes.

   Time: PT3M

   Temperature: medium heat

3. Add sardines and sauce

   Dump the whole can of sardines (including the tomato sauce) into the pan. Gently break the larger pieces with the spoon, but keep some chunks whole for texture.

   Time: PT2M

   Temperature: medium heat

4. Incorporate water and lime leaves

   Pour the reserved water from the can into the pan and add the torn kaffir lime leaves if using. Bring the mixture to a gentle boil, stirring to combine.

   Time: PT5M

   Temperature: medium‑high heat

5. Simmer the sauce

   Reduce the heat to low and let the sauce simmer for about 5 minutes, allowing flavors to meld and the sauce to thicken slightly.

   Time: PT5M

   Temperature: low heat

6. Serve

   Spoon the hot sardine sauce over warm jasmine rice in serving bowls. Optionally serve with bread on the side to soak up extra sauce.

   Time: PT0M

Nutrition Facts

Calories

450

Protein

20g

Carbohydrates

55g

Fat

12g

Fiber

2g