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Recipe: Beacou women’s sardines<br />
bottled in olive oil<br />
This recipe is a great way to make<br />
the sardine season last longer. Buy<br />
sardines when they are abundant<br />
and cheap, and continue to enjoy<br />
them after the season is over.<br />
This recipe has been trialled and<br />
adapted by women in Beacou.<br />
Different ingredients could be<br />
explored for varied flavours.<br />
Makes 4 jars (250 mL each)<br />
Ingredients<br />
32 (approx. 8 fish per jar) fresh sardines<br />
½ cup (approx. 150 g)<br />
salt<br />
4 cups (1 L) water<br />
8 medium-size chillies<br />
4 medium red onions<br />
8 cloves garlic<br />
3 cups (750 mL) (approx.) olive oil<br />
2 teaspoons peppercorns<br />
4 bay leaves<br />
Method<br />
1. Prepare the sardines: scale, gut, cut off<br />
heads and tails (not used in this recipe) and<br />
wash. Dissolve the salt in the water. Soak the<br />
sardines in the salty water for 15 minutes to<br />
1 hour.<br />
2. Sterilise 4 jars with lids: steam the empty<br />
jars upside-down in a large saucepan over<br />
boiling water for 15 minutes; steam the lids<br />
separately for 5 minutes.<br />
3. Wash the chillies and remove the stalks. Peel<br />
the onions and garlic. Cut the onions into<br />
quarters.<br />
4. Remove the sardines from the salty water<br />
and dry with paper towel or a clean cloth.<br />
5. Heat approximately 2 cm of olive oil in a<br />
large frying pan or wok (just enough to cover<br />
one layer of sardines). When the oil is hot,<br />
add a single layer of sardines to the pan and<br />
fry until crispy. Once cooked, remove the<br />
sardines and put aside on clean paper towel<br />
or cloth. Fry the sardines in batches (the<br />
same oil can be used each time).<br />
6. In a clean frying pan, lightly fry the whole<br />
chillies, onions, garlic and peppercorns in<br />
2 tablespoons of new olive oil until slightly<br />
softened and fragrant.<br />
7. Pack each sterilised jar with the sardines and<br />
the chilli mixture. Use chopsticks or small<br />
tongs to avoid contamination from fingers.<br />
8. Add 1 clean bay leaf to each jar.<br />
9. Fill the packed jars with new olive oil to cover<br />
the sardines and tightly screw on each lid.<br />
10. Place the filled jars in a large steamer and<br />
steam for 15 minutes to seal the jars and<br />
increase the shelf life of the sardines.<br />
Cooking fish and seafood in Timor - <strong>Leste</strong> 13
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