Time 20 minutes
Servings 4


  • 1 can BRUNSWICK® SARDINE in SOYA OIL, drained
  • 2 cups of coconut milk
  • 2 tbsp. vegetable oil
  • 1 1/2 cups bell peppers, chopped
  • 3 cloves garlic, finely minced
  • 1 cup onion, thinly sliced
  • ¼ cup coriander, finely chopped
  • ¼ cup chives, finely chopped
  • ½ Scotch bonnet pepper, diced
  • 1 cup tomato, diced
  • ½ cup bell peppers, chopped
  • ½ tsp salt


  1. 1Cut Sardines in half lengthwise. Remove bones if preferred.
  2. 2Add coconut milk to a saucepan on high heat. Allow the milk to reduce/thicken.
  3. 3In a separate heavy bottom pan add the oil, bell peppers, garlic, onion, coriander, chives and scotch bonnet pepper. Sauté until the onions are translucent.
  4. 4Add the tomatoes and continue to cook until tomatoes have softened. Add salt to taste.
  5. 5Carefully add the BRUNSWICK® Sardines skin side down so as not to shred or break up the fish and then carefully incorporate the Sardines into the sautéed seasonings. Cook for another 6-8 minutes on lowered heat.
  6. 6When coconut milk has thickened, add it to the Sardines and carefully mix.
  7. 7Serve with boiled green bananas and dumplings.