Sambal Sardines

Ingredients

• 1 cansardines in tomato sauce, fish and sauce separated
• 30 ml (2 tbsp)oil
• 60 ml (4 tbsp)chilli paste, made from rehydrated dried chillies blended with a little water
• 30 ml (2 tbsp)onion paste
• 3 clovesgarlic, thinly sliced
• 2.5 cm (1 inch)ginger, thinly sliced
• 150 g (1 cup)onion, thinly sliced
• 120 ml (1/2 cup) tamarind juice or 15 ml (1 tbsp) tamarind pulptamarind
• 1.25 ml (1/4 tsp)salt
• 1.25 ml (1/4 tsp)ground black pepper

Instructions

1. 1

   Heat the oil

   Warm the oil in a pan over medium-high heat.

2. 2

   Cook the pastes

   Once the oil is hot, add the chilli paste, onion paste, garlic and ginger. Stir well and sauté for 15 minutes, until oil separates from the mixture.

3. 3

   Add the sauce

   Pour in the tomato sauce from the sardines, then add the sliced onion and tamarind. Stir and cook for 5 minutes.

4. 4

   Season the sauce

   Stir in the salt and pepper, then add the sardines.

5. 5

   Finish cooking

   Cook for 2 minutes, then taste and adjust the seasoning.

6. 6

   Serve the sardines

   Serve with a carbohydrate of your choice, eggs cooked as you like for extra protein, and fresh vegetables.

What are sambal sardines?

Sambal sardines pair tinned fish with a chilli-based sauce, a style of home cooking found across parts of Southeast Asia. Sambal refers broadly to a spicy chilli condiment or paste, with recipes varying from kitchen to kitchen.

Here, tomato sauce from the tin joins onion and tamarind for a savoury, tangy base. Using tinned sardines keeps the preparation straightforward, while the fish is added near the end so it needs only a short time in the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 155 calories, 10g protein, 9g carbs, 10g fat.

The sardines provide most of the protein, while the oil contributes much of the fat and the onion and chilli paste contribute some carbohydrate. Serve with a generous portion of fresh vegetables and choose a carbohydrate portion to suit your meal.

The pastes and aromatics

Chilli paste: the recipe uses rehydrated dried chillies blended with a little water. Its heat can vary with the chillies, so taste the finished sauce before serving rather than assuming every paste is equally hot.

Garlic and ginger: thin slices release their flavour as they cook with the pastes. Keep stirring so the mixture cooks evenly during its long sauté.

Why cook the paste slowly?

Oil separation: the method gives the chilli and onion pastes 15 minutes in the pan, until oil separates from the mixture. This is the key visual cue to look for before adding the other sauce ingredients.

Steady heat: medium-high heat is specified, but reduce it if the paste catches or darkens too quickly. Stirring regularly helps it cook through without scorching.

Getting the tang right

Tamarind: juice or pulp gives the sauce its tart note. If using pulp, follow the stated amount and make sure it is incorporated evenly.

Tomato sauce: add the liquid from the sardine tin along with the sliced onion and tamarind, then cook this mixture for 5 minutes. The brief simmer brings the flavours together before the fish goes in.

Keep the sardines intact

Fish: sardines are already cooked in the tin, so they only need 2 minutes in the sauce. Stir gently after adding them to help keep the pieces from breaking up.

Seasoning: salt and pepper go in just before the fish, and the recipe calls for a final taste. Check the balance then, as the tinned sauce and tamarind both contribute flavour.

Build a balanced serving

Carbohydrate: serve the sardines with a carbohydrate of your choice, as suggested in the recipe. Rice is a natural option, but another staple can work just as well.

Extras: add eggs cooked as desired and fresh vegetables. The eggs add protein, while vegetables bring freshness alongside the rich, spicy sauce.

Recipe notes & tips

• Slice the garlic, ginger and onion before heating the oil so they are ready to add.
• Stir the chilli and onion pastes regularly during their 15-minute sauté.
• Use the oil separating from the paste as the cue to move on to the next ingredients.
• Add the sardines gently and avoid vigorous stirring to keep them in larger pieces.
• Taste the sauce after the 2-minute finish and adjust the seasoning if needed.

Variations

• Adjust the heat: use less chilli paste for a milder sauce.
• Choose the tamarind: use tamarind juice or the stated amount of tamarind pulp.
• Change the staple: serve with a carbohydrate of your choice.
• Add eggs: serve with eggs cooked to your preference for extra protein.
• Add vegetables: include fresh vegetables on the side for contrast.

Common mistakes to avoid

• Scorching the paste: stir regularly and lower the heat if it darkens too quickly.
• Rushing the sauté: cook the pastes for the full 15 minutes, until oil separates.
• Adding the fish too soon: wait until the sauce and onions have cooked for 5 minutes.
• Breaking up the sardines: add them gently and stir with care.
• Skipping the final taste: check the seasoning after the fish has cooked for 2 minutes.

How to store

Cool leftovers promptly, store them in a covered container in the fridge and eat within 2 days. Reheat gently in a pan until hot throughout, stirring carefully so the sardines remain in pieces.

Frequently asked questions