Sardines in onion

Tasty And Flavourfull

Nice easy dish to make that I learnt from my mother.

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

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.

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 made a simple recipe for todays breakfast😉😋

This os different but don't be scared.

Easy homemade sardines. All ingredients weight depends on how much you cook and how spicy you want

Quick & easy hot appetizer. You need only 3 ingredients, oil sardines and green onions, lemon.

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 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 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

Takes too long to cook but quick to prepare and taste a lot better than canned sardines.

I recently made this, didn't have much in the house, didn't fancy driving to the shops, so instead I created something with what I had to hand, here is the end result.

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

I uploaded the recipe since I thought this dish was delicious, and doesn't smell fishy at all.The cooking time will probably vary depending on your pressure cooker.Our pressure cooker takes about 40 minutes, but please adjust as needed.It doesn't use water, so it should keep for a while.The canned tomatoes, onions, shimeji mushrooms, and white wine give this a delicious umami. Recipe by Umaechan

My favorite sauce

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

Classic British lunch time snack that my Londoner mother use to make for us when we were kids & I still enjoy on cold days.

I got the idea for this recipe from my dad.

If you only use egg, the panko and the coating don't stick to the fish as well. Plus when you need to make a lot, one egg just isn't enough...But with this recipe, you can use just 1 egg and still make a lot. Plus the panko sticks very easily.Dissolve the flour in water so that it's pretty thick.When mixing with the egg, if you feel that there's not enough, adjust with a little bit more watered down flour. Recipe by Riirin no ouchi recipe

Yuk! No, wait, it's really good.My dad taught me how to do this as a kid. I've been eating these for 50+ years now. Simple, quick, really good, and you can customize the ingredients to your taste preferences.

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

I thought that someone didn't care for the tomato version, so I substituted the tomato with onion.