Sambal Sardin Recipe (Spicy Sardines)
Sambal sardin is one of my favourite ways to serve sardines at home. It’s a rustic, old fashioned recipe that’s quick, easy and ticks the spicy box!
Equipment
- 1 small bowl
- 1 frying pan with lid
- 1 spatula
- 1 large plate
- 1 knife
- 1 chopping board
- 1 serving dish
Ingredients
- 2 Tbsp tamarind pulp or 2 Tbsp shop bought paste
- 125 ml hot water (to soak tamarind)
- 300 g canned sardines in tomato sauce a little more or less, doesn't matter
- 1 medium onion about 150 g/5 oz pre peeled weight
- 2 medium cloves garlic
- 2 fresh red chillies or 5 birds eye
- 2 Tbsp vegetable oil
- 2 Tbsp red chilli paste (like cili boh or sambal oelek) see article
- 1 Tbsp fresh lime juice any lime will do
- 1 dash freshly ground black pepper
Instructions
Tamarind Juice
- Place your tamarind pulp in a bowl and pour the hot water over it. Leave to soak while you get the aromatics and sardines ready.2 Tbsp tamarind pulp, 125 ml hot water (to soak tamarind)
- When the aromatics and sardines are done, mash the pulp with your fingers and leave aside until needed.If using shop bought paste, move on to the next step.
Prep Work
- Peel, halve, then slice the onion thinly.Peel and finely chop the garlic.Slice the chillies thinly.1 medium onion, 2 medium cloves garlic, 2 fresh red chillies
- Sardines. Separate the sardine fillets, removing the bones and any visible guts.Be gentle with the sardines as they are fragile. Don't worry about the odd one breaking.300 g canned sardines in tomato sauce
- Keep the sauce aside, in a different bowl.
Let's Get Cooking
- Optional Step: frying the sardines.Heat the oil in a large frying pan over medium-high heat and fry the sardine fillets in a single layer for 90 seconds. Be gentle, as you spread them out.As soon as you've spread the fillets out, cover with a lid as it will splutter like crazy.2 Tbsp vegetable oil
- After 90 seconds, turn the heat off to reduce the spluttering. If you are concerned about hot oil splatter on your skin, count to 10 before lifting the lid, to allow the oil to settle down.Turn the sardine fillets over, to brown the other side. Turn the heat back on to medium-high, cover, and fry for 90 seconds again.
- Turn the heat off, and remove the browned fillets onto a plate. I'm using the same one as before.
- Turn the heat on to medium and fry the onion slices for 2 minutes, stirring and scraping the crispy bits at the bottom of the pan.I don't bother adding anymore oil, as there's just enough left in the pan.
- Add the garlic and chilli paste and fry for 1 minute.2 Tbsp red chilli paste (like cili boh or sambal oelek)
- Stir the soaking tamarind with your fingers and pouring the juice into the pan, using your fingers as a strainer to stop the seeds and any fibre and shell from being added.If you're not comfortable with this, use a large mesh strainer to strain the tamarind juice straight into the pan.
- Remember the tomato sauce we reserved earlier? Add that to the pan too. Stir well and bring to a simmer. Cook on the lowest heat for 2 minutes, uncovered.
- Tip the sardines back into the pan and very gently mix everything together. Best way: slide your spatula along the surface of the pan, lift the sardines, and gently tip them back into the sauce. Watch me do this in the video at 2:25.Heat through for 1 minute.
- Check seasoning. It shouldn't need any salt, but add some if it's not salty enough for you.Finish off with a squeeze of lime juice, freshly ground black pepper and the chopped chillies.1 Tbsp fresh lime juice, 1 dash freshly ground black pepper
Notes
Nutrition is based on 4 servings.
Video track @TrackTribe, YouTube
Nutrition
Calories: 235kcalCarbohydrates: 11gProtein: 15gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.05gSodium: 606mgPotassium: 174mgFiber: 1gSugar: 6gVitamin A: 219IUVitamin C: 36mgCalcium: 19mgIron: 1mg
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