Meatless Recipe: Spanish Sardines in Olive Oil with SundriedTomatoes

I'm tweaking this recipe from my Dad who regularly cooks this with tamban or bangus in my younger years. I added more pickle chips because I want my sardines to be a bit sweeter in taste. Plus added the olives just because I love them!

I intentionally lowered the salt measurement in this recipe because I'm in a low sodium diet. You can adjust the measurement accordingly.



Cooking time: 30-45 minutes
Serves 5-8

Ingredients:

• 1/2 kilo small Herring, cleaned, gutted with heads and tails removed
• 1/2 cup sun-dried tomatoes
• 1/4 cup tomato sauce
• 8 pcs green olives sliced
• 1/4 cup pickle chips
• Peppercorns
• Siling Labuyo (optional)
• 2 cups olive oil (Pomace)

Brine for soaking the fish:

• 2 tbsp sea salt
• 3-4 cups water

Procedure:

• Soak the fish in the brine solution inside the fridge for 30 minutes or so.
• Drain and rinse the fish quickly. Though rinsing is optional, I rinse my fish to remove the extra saltiness.
• Divide and arrange the fish inside the pressure together with the tomatoes, olives, pickle chips, peppercorns and siling labuyo if preferred.
• Pour enough olive oil over to cover them.
• Pressure cook for 20 to 25 minutes. Lower down the heat once the cooker whistles to prevent the fish from drying out.
• Cool down and carefully transfer them to small containers for storage. 

Tip: You can line the bottom of the pressure cooker with carrot slices to prevent the fish from sticking at the bottom.

Serve with lots of garlic rice.

My IG version :)