Red Sardines Simmered with Tomatoes

Sardines were on sale at the supermarket, so I made one of my husband's favorites - sardines simmered in soy sauce.Place the sardines in one layer in the pan, without overlapping them.I used a frying pan with a depth of 24 cm this time. *Basic tip: for blue fish, start with cold water. This way the skin doesn't tear. (For white fish, boil the liquid first)In Step 5,if you leave some of the simmering liquid, the flavor will be less strong. If you boil it down until the liquid is gone, the flavor will be stronger. Recipe by MORIYABAR

I wanted to make a recipe that used white fish.Don't cut the chili pepper but use it whole. Recipe by Kajihara Ato

I tried a fish dish.Once you put the sardines in the pot, do not touch the fish often, just pour the cooking liquid over using a ladle or a spoon. Cook without a lid. The sardines are fresh if you can see around 7 dots clearly in a single horizontal line on the body. Recipe by Manmarumauchan

Sardines simmered with ginger are tasty, but you can get tired of them after a while; so, I was inspired by a recipe for mackerel miso simmer to polish it up.I used sardines that were about 12-13 cm long. Recipe by Raby

Another thing we sometimes like to enjoy with our wine and cheese lunches is a can of sardines in tomato sauce topped with quickled red onions.A little bit of mayo spread on a slice of baguette and topped with some sardine and onions is lovely with a bit of bubbly or a crisp white or rosé.Excess onions are a great pickle to enjoy with the salumi or charcuterie, too.

My mother-in-law taught me that adding umeboshi removes the fishy smell, and make the dish refreshing and delicious.I season it a little bit sweet, taking the saltiness of the umeboshi into consideration, but please adjust it to your liking. Recipe by GELUGUGU

I used a recipe by a manufacturer of canned tomatoes as a reference.Combine the seasoning ingredients beforehand.Crush up the tomatoes with a spoon.The skin side of the mackerel may stick to the frying pan, so cook that side quickly.If there's still lots of pan liquid after simmering, take the lid off to let some of the moisture evaporate. For 4 servings. Recipe by hitkat

I bought some fresh sardines. Of the ten I bought, I used 6 for sashimi, and the rest in this recipe.To tell whether sardines are fresh, look for a taut body, well-defined, glossy scales, and black eyes.They're prone to breaking or falling apart when transferring to a serving plate, so try the process listed in Step 6.It's pretty easy. Give it a try!! Recipe by kumayuki

I cooked these in a pressure cooker until they were tender to the bones so that my fish-loving daughter could eat them. Since vinegar softens the bones, I used black vinegar. Adding umeboshi got rid of their fishy smell.To prep the fish, all you need to do is gut and rinse them. After that, just put everything in the pressure cooker and cook -- it's very easy. For 4 servings. Recipe by Satomiwa

I love the combination of sardines and umeboshi. Umeboshi makes the bones and meat tender. The backbone is hard to eat, but you can eat the small bones.If you have pickled red shiso leaves with umeboshi, add to the simmer. It will be tasty as well. After simmering the sardines, umeboshi and red shiso leaves adds a concentrated flavor, but it goes well with rice. Recipe by Pukuttopukumaru

I had some reasonable sardines, but I wasn't sure what to do with them with the cooking ingredients I'd bought. My mother taught me how to make this Japanese dish from these ingredients.Sardines fall apart pretty easily, so simmer on low heat.If you are put off by the idea of preparing fish, buy filets. Recipe by icucu

I was given tons of sardines, and I wanted to make delicious dishes with them!So I made my favorite Nanban sauce dish with them !Maybe I shouldn't say this myself, but they are incredibly delicious, and I couldn't believe myself!You can use a frying pan as you fry the sardines with plenty of olive oil!!This dish is also delicious with horse mackerel instead of sardines.You definitely need to add canned tomatoes!I used cornstarch since we run a cake shop, but you can use katakuriko or plain flour instead! Recipe by youerika

I usually simmer sardines, but I tried cooking them Italian style!Carefully wash all the bloody parts of the sardines, and pat dry with kitchen paper. This will make them crispy and delicious! For 4 servings. Recipe by Choco meru

Dried whole sardines are inexpensive, but my kids wouldn't eat them if I just baked them in the oven, so I tried something new.Basil and olive oil get rid of the sardines' fishy smell. These are less bitter than normal baked ones, and are easier to eat for kids. The bones come off easily after the fish are baked. Recipe by Ponchobi-ta

This is a tomato-based simmered dish I often make for my daughter, who loves haddock.Since you don't simmer it for very long, it didn't have a rich enough flavor, so I added bacon.If you overcook the haddock it becomes tough, so be careful!Cutting the bacon block adds a richer flavor to the simmer.If you don't like the haddock skin, remove it before you start.Gently shake the frying pan 2-3 times in a circular motion while it's simmering. Recipe by Mimosa

This is a family favorite that I often make with some delicious genovese sauce. Thank you "Jonlīkukkā" for a magnificent recipe!Adding curry powder helps to get rid of the gaminess of the fish. I instructed to use mayonnaise so that the skin side will catch the panko well, but it's really up to you. This dish is lower in calories since the sardines aren't deep-fried, and the nutrients that usually dissolves in the oil are stay packed inside the sardines. The genovese sauce works as an antioxidant, too, which makes things even better. Recipe by miyuki12

Traditional portuguese. This reminds me of simpler times when I was a child spending the holidays having barbecues by the river with my family.

My mother makes something similar to this. I can remember where I saw this recipe, I had it written down from a website. I was going through my cook books recently and found it in one of my cook books.

I was told how to make this from a shop that always has delicious homemade oil sardines.These also taste good if you add thyme or basil. Add your favorite herbs and adjust the amount of garlic, chili pepper, and pepper to your tastes. Olive oil is kind of strong, so you can use soybean oil or vegetable oil if you prefer. You can also add the oil from this recipe to pasta or salad, or even stir-fries. They will store in the refrigerator for 1 month, but please try to eat them quickly. Store in the freezer. Recipe by bellelinko

I wanted to make this as a side dish for Shrimp en Papilote by Cookpad user Satoyoko.Please adjust the baking time and temperature to your oven. Recipe by Brandy

I adjusted this Italian dish by Chef Tsutomu Ochiai so that I could easily make it at home.Wiping the excess water from the sardines will make them less watery after baking. The panko will become crispy from the oil. Sprinkle on Tabasco sauce to taste. Recipe by Aroenyueki

The sauce will thicken once it cools, so take that into consideration while preparing the sauce.If you overcook the fish, the flavor will be compromised, so be careful.I recommend using a shallow pot or frying pan. For 4 servings. Recipe by Cooking S Papa

I couldn't decide whether to buy pacific saury or dried sardines, but thought that because it's autumn, I should get the pacific saury. But I'd had some recently, so I didn't know what to do. Pacific saury are grilled and flipped using tongs, but once you put them on the grill, it would be difficult to flip them over. I kept changing my mind up until the time I was at the register, and I really didn't want to regret my purchase, so I decided to just go with dried sardines.If you flip the fish too many times when grilling, the skin will break apart, so be careful. Recipe by Sousakudanshi

I can't get enough of simmered fish... I really love it. It's cheap . It's delicious . Let's eat Japanese restaurant-style food at home!Once the prep work is done, the rest is easy . Cover with a drop lid (otoshibuta), but not with a lid. Cook it instantaneously at a high heat. Cooking it with only sake further reduces the smell, and makes it even more tender . It should not take more than 15 minutes . For per one whole cod. Recipe by pegupepepe

I usually make this simmered red sea bream for my family.It's very simple and delicious and my family likes it very much.There isn't much sauce, so watch the heat and make sure it doesn't burn.I used store bought ginger in a tube, but you can use freshly grated ginger. Recipe by Kanchan1210

Every time I made dried sardines, they'd stick. One day, I sprinkled in sake, as instructed on the package of sardines, and voila! It didn't stick.As long as you sprinkle sake in Step 5, the sardines will not stick! If you forget to do this, they'll all stick together in one clump. Recipe by Eizansumire

I love blue scaled fish.They go so well with tomato sauce.I accompanied it with polenta today.Make sure to wash the sardines very well and to fry on low heat.Make sure to thoroughly knead the polenta. Recipe by zac56105

The simmered seafood spaghetti that I had at the popular restaurant in Tokyo was so delicious and I made this copy-cat recipe! Here is a video for this recipe.http://www.nicovideo.jp/watch/sm22037844.It may be easy if you use a food processor, but the texture is better if you chop it up with a knife. Check out my blog at.http://ameblo.jp/cooking-s-papa/entry-11635841031.html. Recipe by Cooking S Papa

Every summers end brings an abundance of beautiful vine ripe tomatoes. This is one way to use the extras up and preserve some of that flavor. This freezes great and can be doubled or tripled just allow for a longer cooking time to thicken. We usually just enjoy it in little bowls as a side dish, but it makes a great topping for crusty bread as well!

Sardines with egg! This recipe is super easy to cook. Try it in your kitchen!Serve and enjoy!https://youtu.be/jEUD51mwRIM