This freshly-cooked sardines is perfect with fried rice. Yummy!
Sardines is hard to find in the nearby wet market. Hence, I used round scad or galunggong as substitute. The taste is nothing much different. It's just as good as sardines.
1 kilo fish
300 grams tomato sauce
1 tbsp banana ketchup
1 tbsp olive oil
1 tsp soy sauce
1 tsp fish sauce
ground black pepper and salt to taste
1 red chili (optional)
3/4 cup water
-Clean the fish. Cut the head and tail. Remove the entrails.
-Arrange the fish in the bottom of the pressure cooker.
-Cover with all the rest of the ingredients.
-Pressure cook in high heat.
-Lower the heat after the whistle begins to blow.
-Continue cooking for 25 minutes.
-Turn of the stove, allowing the pressure to release itself.
-Transfer the fish in dry and sterilized containers.
-Let it cool before sealing it well.
I know sardines is one of the Filipino favorites when it comes to instant viand. They are readily available in cans, bottle and pouch from a suking tindahan for a minimal price. But, if you are a mom who wants to avoid canned goods and prefers homecooked meals, I suggest cooking your own sardines yourself and store it for future use.