MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sardines In Spicy Tomato Sauce
 Categories: Filipino, Fish
      Yield: 4 Servings
 
      2 tb Olive oil; +3 tb, divided
      2 lg Shallots; minced (2 tb)
      4 cl Garlic; minced (1 tb)
    1/2 ts Dried red pepper flakes
    1/2 ts Smoked Spanish paprika or
           -regular paprika
      1 tb Tomato paste
      1 lb Cherry tomatoes (500 g);
           -halved
    1/2 c  White wine (125 ml)
    1/4 c  Water (65 ml)
      1 tb Fish sauce
      1 lb Fresh sardines (8 to 10)
           -(500g); cleaned and gutted
      2 ts Salt
      1 ts Freshly ground black pepper
      1 tb Fresh calamansi or lemon
           -juice
           Fresh calamansi limes or
           -lemon wedges; for squeezing
           -over the sardines
 
  Heat 2 tb of the olive oil in a large oven-proof saute pan over
  moderately high heat. Add the shallot, garlic, dried red pepper
  flakes, and paprika and cook until the shallot becomes soft and
  translucent, 3-5 minutes. Add the tomato paste and stir to combine,
  continuing to cook until the tomato paste just begins to brown, 1
  minute more.
  
  Toss the cherry tomatoes into the pan and saute until the tomatoes
  soften and have released some of their juices, 5-7 minutes.
  
  Pour the wine into the pan, stirring to scrape up any browned bits
  from the bottom of the pan. Add the water and fish sauce and simmer
  until the liquid reduces and thickens a bit, about 5 minutes more.
  Remove from the heat and set aside.
  
  Season the sardines inside and out with the salt and black pepper. In
  a large bowl, whisk together the remaining 3 tb of olive oil with the
  calamansi juice. Using your hands, toss the sardines in the olive oil
  and citrus mixture, making sure the mixture dresses the fish inside
  and out.
  
  Place an oven rack in the closest position to the broiler and turn the
  broiler on high heat.
  
  Remove the sardines from the bowl and arrange them in a single layer
  on top of the tomato sauce in the saute pan. Place the pan underneath
  the broiler and broil for 10-12 minutes, flipping the fish over once.
  The sardines are ready when the skin is nicely browned and crisp and
  the thickest part of the fish easily flakes from the tip of a knife.
  
  Serve with steamed white rice and calamansi limes, or lemon wedges,
  on the side for squeezing over the fish.
  
  Recipe by The Adobo Road Cookbook by Marvin Gapultos, 2013
 
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