Ginisang Sardinas (Sautéed Sardines)
My mom's humble Filipino sardine recipe, elevated with crispy garlic and pickled onions. A 25-minute meal that's affordable, sustainable, and delicious—climate-smart eating that's been feeding Filipino families for generations.
The smell of tomatoes simmering with garlic, a hint of fishiness, and steaming white rice—that's what I came home to growing up. My mom's ginisang sardinas was simple, affordable, and honestly? I looked forward to it every time!
Back then, I just knew it was delicious. Now I know it's brilliant. Sardines are one of the most sustainable fish you can eat—low on the food chain, low mercury, high omega-3s, and good for the ocean. This humble dish my mom made with canned fish and the Filipino trinity (garlic, onion, tomato) was climate-smart eating before anyone called it that.
My version keeps the soul of her recipe but adds a chef's touch: crispy garlic chips instead of sautéed garlic, plus pickled red onions and cilantro to cut through the richness. It's still a 30-minute meal that's affordable, delicious, and healthy for you and the planet.
One key tip: Use high-quality canned sardines from brands that practice responsible fishing and avoid BPA-lined cans. I use Patagonia Provisions for this recipe—they check all the boxes.
Ready to make it? Let's cook.