How to make Spanish style sardines in olive oil
Spanish Style sardines are a favorite with my children. They eat it with garlic fried rice or mix it along with pasta noodles with capers. You can easily prepare spanish style sardines at home and even give it out as gifts during the Holiday season. Or even sell it.
Don’t scrimp on the oil. Olive oil is healthier than corn oil, the best oil you can ever use.
Per 8 oz glass jar
170 grams of dressed fish (you can use tamban, tunsoy or tawilis)
Salt solution (1 part salt to 4 parts water)
8 pieces, whole black peppercorn
2 pieces sweet pickles, sliced crosswise
2 sliced carrots, crosswise
1/2 cup olive oil
1 piece , laurel leaf
siling labuyo (optional if you want spicy flavor)
(modified cooking procedure for safety since not all may be familiar with bottling)
Sterilize glass jars first by following the “How to Sterilize Preserving Jars“
1. Slice fish to fit the size of an 8 oz glass bottle.
2. Wash fish thoroughly to remove blood vessels and other foreign matter.
3. Soak fish in salt solution (1 part salt to 4 parts water) for 30 minutes to wash out the fishy odor, then drain.
4. Put the fish in a glass bottle, along with carrots, pickled cucumber, laurel leaf, peppercorn and siling labuyo. You can choose to remove the siling labuyo (chilie) if you don’t want spicy sardines.
5. Pour olive oil to cover all ingredients and place in a pressure cooker for 20 minutes. Cool before opening the pressure cooker. (Make sure When the pressure cooker starts making a sizzling noise to turn down the heat to low and cook for 20 minutes)
6. Fill clean, sterilized bottles (follow How to Sterilize Preserving Jars) with cooked sardines with the fishes standing up. Cover the filled bottles then place bottle cover side down on a steamer with boiling water.
7. Steam for 20 minutes under high heat . Cool for one hour with the cover side down
8. Rinse off the oil that are clinging to the jars.
9. Let cool and dry in an inverted position to ensure that the caps are not leaking.
Label and store at room temperature. The longer you leave them out, the more they will cure and increase in flavor.
Recipe source and modified from Katrina Tan, www.entrepreneur.com.ph
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