Ingredients

  • Serves 2-4 people
  • 2 potatoes, peeled and diced into small cubes

    3 large red onions, thinly sliced

    1 cinnamon stick

    1 ½ tbsp red chili powder

    2 cloves

    1 ½ tsp curry powder

    1 can of sardines in tomato sauce, discard the bones and tomato sauce

    2 ½  tsp salt

    1 loaf of white bread, or baguette

    1 tbsp olive oil

    3 tbsp plain yoghurt

    10g fresh mint leaves, chopped

    10g fresh coriander leaves, chopped

    400ml vegetable oil for deep frying the potatoes.

    100ml vegetable oil for frying the sardines

     

  • optional:

    fresh mint leaves and fresh coriander leaves for garnish

    fresh iceberg lettuce leaves for presentation

     

Chilli Fried Sardines
Recipe Courtesy of
Sherson Lian

Chilli Fried Sardines

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Fish is one of my dad’s favorite things to eat, so it’s quite common to find a fish dish on our dining table. A recipe inspired by my Uncle Charles, Chili Fried Sardines is definitely a family favorite. A spicy mix of sardines and potatoes, this dish is accompanied by a creamy mint yoghurt sauce which perfectly balances out the heat and cools down your senses. Serve on a slice of toasted baguette for a simple yet elegant meal you can enjoy with your family and friends.
  • Easy
  • 15 min
  • 20 min
  • 15 min
  • 3 steps
  • 17 Ingredients
  • Easy
  • 3 steps
  • 17 Ingredients
  • 15 min
  • 20 min
  • 15 min

Instructions

  1. Fry the potatoes

    • Heat up a pan with about 400ml vegetable oil, or enough for deep frying.
    • When the oil is hot, deep fry the diced potatoes.
    • When the potatoes have turned golden brown, remove from heat and season with ½ tsp salt.
    • Place the fried potatoes on paper towel to absorb excess oil.


  2. Fry the sardines

    • Heat up a pan with 100ml vegetable oil
    • When the oil is hot, fry the sliced red onions, cinnamon stick, red chili powder, coves, curry powder until fragrant.
    • Add the sardines and fried potatoes. Mix well to combine.


  3. Prepare the bread

    • Slice the baguette into slices, about 1 inch thick.     
    • Heat the olive oil in a pan and toast both sides of the sliced baguette.
    • In a bowl, mix the yoghurt, chopped mint leaves, and chopped coriander leaves together to make the yoghurt sauce. This will balance the spiciness of the sardines.
    • Take a piece of toasted baguette, spoon a layer of the yoghurt sauce.
    • Spoon some of the fried sardines over the yoghurt sauce.


Plate and Serve!

Optional: garnish the sardines with some mint or coriander leaves & place the toasted bagette with the chili fried sardines on a plate lined with lettuce leaves before serving.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 2 potatoes, peeled and diced into small cubes

      3 large red onions, thinly sliced

      1 cinnamon stick

      1 ½ tbsp red chili powder

      2 cloves

      1 ½ tsp curry powder

      1 can of sardines in tomato sauce, discard the bones and tomato sauce

      2 ½  tsp salt

      1 loaf of white bread, or baguette

      1 tbsp olive oil

      3 tbsp plain yoghurt

      10g fresh mint leaves, chopped

      10g fresh coriander leaves, chopped

      400ml vegetable oil for deep frying the potatoes.

      100ml vegetable oil for frying the sardines

       

    • optional:

      fresh mint leaves and fresh coriander leaves for garnish

      fresh iceberg lettuce leaves for presentation

       

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