THOUGH small compared with other fish, sardines are packed with flavour.
Packed with omega-3, sardines are valued for supporting bone health and are a clever addition to everyday meals.
This highly sustainable fish is often eaten canned, deep-fried, smoked, grilled or made to shine in a salad.
For many, sardines offer an affordable and convenient source of protein.
Canned sardines, enjoyed by all ages, are the perfect choice for those seeking quick, fuss‑free meals.
In fact, canned sardines were the first protein I learnt to cook with at the age of 15.
My culinary journey began much earlier, though the first dish I ever attempted was cat food (rice and fish), which I burned more times than I care to admit. Thank goodness for kibbles.
I eventually progressed to stir-frying vegetables and cooking rice the old-fashioned way, without a rice cooker, which perhaps explains why I still do not own one today.
This early foray into cooking was my mum Rose Melton’s way of preparing me, her eldest daughter, to take charge of the kitchen for an overseas trip she had planned with her friends.
What she did not teach me, however, was how to rescue a sardine curry that packed far more heat than intended.
So, like any teenager with limited kitchen know-how, I improvised, adding sugar to tame the spiciness.
I will never forget the look on my brother’s face when he tasted what appeared to be a perfectly cooked sardine curry, only to discover it was oddly sweet.
I knew he was not amused, though I found the whole thing rather funny.
That moment stayed with me. It pushed me to keep learning, improving with every meal I cooked.
There are many ways to elevate the flavour of canned sardines.
Adding chilli, spices and aromatics can instantly enhance the taste profile.
I often experiment with canned sardines, and my self-taught recipes almost always include onions, whether large bulbs or shallots.
A splash of dark or sweet soy sauce can also transform the flavour, while lime and lemon add a refreshing citrus note that complements the fish’s richness.
Alternatively, vinegar and tamarind are ideal for giving a tangy kick.
My sardine-cooking skills have even won over my brother, Charles, who once offered to polish my car in exchange for some sardine sambal. A compliment indeed!
Sardine sambal
Ingredients
1 canned sardines (425g)
2 red onion bulbs (200g)
1 yellow (Holland) onion (150g)
3 garlic pips
ginger knob (30g)
2 stalks lemongrass
1 tsp turmeric powder
30g chilli powder
1½ tbsp asam jawa
1 tsp salt
2 ripe tomatoes (optional)
100ml cooking oil
1 cup water
1 red chilli (garnish, optional)
1 green chilli (garnish, optional)
Directions
Blend roughly chopped red onions and garlic with ¼ cup water and two tablespoons of cooking oil into a smooth paste.
Slice yellow onion into rings and ginger into thin pieces.
Lightly bruise the lemongrass with a pestle. Set all the aromatics aside.
Extract tamarind juice by adding 50ml water to the asam jawa. Massage to extract the juice.
Heat oil in a pot and fry the ginger and lemongrass until fragrant, then add the onion and garlic paste.
Stir until the moisture evaporates and the mixture thickens slightly and lightly caramelises.
Add chilli powder, tamarind juice, turmeric powder and salt.
Stir continuously until the oil separates. Next, add the canned sardines and gently stir to combine with the chilli gravy.
As sardines cook quickly, the quartered tomatoes and onion rings go in shortly after.
Cover and simmer on low heat for about five minutes.
Once the onion rings soften, turn off the heat and serve.
Best enjoyed with rice, chapati or bread.
