There are days when you just want food that reminds you of home. Sardines is one of them. Canned sardines is a staple in the Philippines proven by the numerous brands/varieties available. It practically takes up a whole aisle in the grocery store. It’s convenient and doesn’t cost much hence its popularity. It’s also an economical way of feeding a family specially when sautéed in garlic, onions and tomatoes. I associate canned sardines as an emergency food when there are power outages during typhoon season in Manila. Our family always have a couple of cans in the pantry for this purpose. Sardines doesn’t need cooking and you can eat it straight out of a can. That is why sometimes I get a craving for it during rainy days.
This Spanish sardines is the bottled kind in olive oil. There is really no cooking involved in making this dish. Just a matter of putting everything together.
First, scoop some rice onto a bowl, add some thinly sliced lemons, layer with some avocado before finally topping with some Spanish Sardines. To take it up another notch, I heated a couple of tablespoon of extra virgin olive oil in a pan, then added a squeeze of half a lemon and a sprinkling of chili pepper flakes. I then used this mixture to drizzle on top of my sardines before serving.
