Level up canned sardines into a spicy, full-flavored sardines caldereta! It's easy to make, budget-friendly, and delicious as an appetizer or main dish.
Canned sardines is a staple in my pantry and one I use a lot in my cooking. Not only is it easy to prepare and readies quickly, but it's also a tasty and economical way to add protein to our meals.
I use sardinas in many of our dinner favorites such as ginisang upo and ampalaya, but I might have gone a little overboard stocking up the last time Ligo went on sale as they have taken over my cupboards! I am excited to find more creative sardines recipes like this fish caldereta which turns out hearty and flavorful in under thirty minutes.
Ingredient notes
- Sardines- use sardines packed in tomato sauce
- Olives- pitted green olives for best results
- Chili peppers- add chopped Thai chili peppers for a kick of heat. If using the spicy canned sardines variety, decrease or omit the chili peppers.
Cooking tips
- Cut the potatoes and carrots in small and even size to ensure fast and even cooking. Pan-fry first until lightly browned to prevent from falling apart when finished off in the sauce.
- If the sauce is drying out before the vegetables are tender, add more water or tomato sauce for a heartier flavor.
- To keep the fish intact, add when the vegetables are fully cooked and do not over-stir.
How to serve
This kalderetang sardinas is delicious as an appetizer or a main meal with steamed rice.
How to store leftovers
- Store in a container with a tight-fitting lid and refrigerate for up to 3 days.
- Reheat in a saucepan over medium heat or in the microwave at 2 to 3-minute intervals until heated.
More canned goods recipes
Ingredients
- 2 cans (5.0 ounces each) sardines in tomato sauce
- ¼ cup canola oil
- 1 medium potato, peeled and cut into cubes
- 1 large carrot, peeled and cut into cubes
- ½ red bell pepper, cored, seeded and cut into cubes
- ½ green bell pepper, cored, seeded and cut into cubes
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 Thai chili peppers, stemmed and minced
- 1 cup water
- ¼ cup green olives
- salt and pepper
Instructions
- Drain sardines from tomato sauce, reserving sauce.
- In a wide pan over medium heat, heat oil. Add potatoes and cook until lightly browned and almost cooked through. Using a slotted spoon, remove from pan and drain on paper towels.
- Add carrots and cook until almost cooked through. Using a slotted spoon, remove from pan and drain on paper towels.
- Remove excess oil except for about 1 tablespoon. Add bell peppers and cook for about 20 to 30 seconds. Using a slotted spoon, remove from pan and drain on paper towels.
- Add onions and garlic and cook until softened.
- Add chili peppers.
- Add reserved sardines sauce and water. Bring to a boil, stirring to distribute .
- Add potatoes, carrots, and olives. Season with salt and pepper to taste. Cook until potatoes and carrots are tender.
- Add sardines and bell peppers. Gently stir to distribute.
- Continue to cook until heated through. Serve hot.
Notes
- If the sauce is drying out before the vegetables are tender, add more water or tomato sauce for a heartier flavor.
- To keep the fish intact, add when the vegetables are fully cooked and do not over-stir.
- If using the spicy canned sardines variety, decrease or omit the chili peppers.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Crizia Marie Guzon Salonga says
nice idea budgetfriendly Healthy Caldereta! ksarapppppp! thanks sa idea
rodelo arciete gonzaga says
really helpful and interesting for being a guy like me that loves to cook
Lalaine Manalo says
Happy cooking!