Sardines Caldereta

5 from 1 vote

Kalderetang Sardinas is a creative way to cook with canned sardines. It's easy and quick to cook, budget-friendly and delicious with steamed rice.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Entree

Cuisine: Filipino

Servings: servings

Calories: 290kcal

Author: Lalaine Manalo

Ingredients

2 cans (5.0 ounces each) sardines in tomato sauce
1/4 cup canola oil
1 medium potato, peeled and cut into cubes
1 large carrot, peeled and cut into cubes
1/2 red bell pepper, cored, seeded and cut into cubes
1/2 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
1/4 cup green olives
salt and pepper

US Customary - Metric

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.

Video

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.

Nutrition