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Ingredients

  • 2 can BRUNSWICK® SARDINES with HOT PEPPERS, drained and deboned
  • 1 tsp vegetable oil
  • ¼ cup onion, finely chopped
  • 2 cloves garlic, chopped
  • ¼ cup pimento, chopped
  • 3-4 leaf chadon beni, chopped (or Coriander)
  • 1 pinch salt
  • 1 pinch black pepper
  • Cooked rice

Directions

  • Heat a skillet with vegetable oil over medium heat and sauté onion, garlic, pimento and chadon beni for 10 minutes
  • Add BRUNSWICK® SARDINES and salt and black pepper. Cook for other 5 minutes
  • Plate Sardine Fry with cooked rice

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