Dusit Hospitality Management College is welcoming, engaged and committed to excellence in hospitality and culinary education for the benefit of our students and the hospitality industry. Located in the Philippines, we equip our future professionals with technical, interpersonal and managerial competencies to prepare them for management and leadership roles in hospitality and culinary organizations.

 

W.F.H. Spanish Style Sardines Recipe

  • Two hospitality management college students in the library
  • Two hospitality management college students reading a textbook
  • Group discussion during hospitality management class

It’s summer and the season is up for sardines.  This recipe immediately went afloat on my mind when the lockdown was announced.  I have to think of what’s in season, short for inexpensive, and that may be prepared in a big batch and be kept safely.  This is an adaptation of the original recipe from Dipolog, the sardines capital of the Philippines. I incorporated olives and garlic to make it more delectable.

How to Cook W.F.H. Spanish Style Sardines

Ingredients

Brine:
4 cups Water
1 ½ cup Salt

1 kg Sardines (tamban, silinyasi, tunsoy)
3 tbsp Olives, green
9 leaves Bay Leaves
3 tsp Garlic, thinly sliced
¾ tsp Peppercorn
9 pcs Cornichon or Slice Pickles
9 pcs Cloves, whole
¾ cups Corn Oil or Olive Oil
3 tbsp White Vinegar
Oil for deep frying

Serving Size

Good for 2 to 3 persons

Procedures

Before working on the fish, ensure jars are sterilized by washing it thoroughly and rinsing it well, followed by boiling it for 10 minutes and air drying, including the lids.

  1. Wash fish and drain.
  2. Cut off the head, a notch below the jaw. Pull off innards and cut off the tail as well.
  3. Wash for 2-3 times until blood is completely washed out. Drain.                                     
  4. Brine the fish for an hour.  Place it in the chiller while brining.
  5. Drain the fish from the brine completely.
  6. Heat up oil on a deep pan. Ensure fish are completely dried before frying. Fry in piping hot oil for 3-5 minutes, until the crust develops.
  7. Drain and cool completely.
  8. Distribute into jars and arrange properly.  Add the garnishes, distribute evenly into jars, and make sure it is packed tightly.
  9. Pour 1 tablespoon of vinegar per jar.
  10. Pour oil, 1/4 cup per jar, or enough to fill up.
  11. Arrange in a pressure cooker and fill up with water, 2 inches taller than the jars. Pressure cook for an hour.