6 Thai Canned Sardine Recipes: Easy and Delicious

(Updated Version)

It’s not just Malaysians like me who stock up on and enjoy canned sardines - Thais do too. There’s a fascinating connection between Ms. Nava's Zen Cuisine and Thai culinary traditions. It’s truly soul-touching and fulfilling (BANGKOK SOLO ADVENTURES LIFETIME). Yes, that’s right! And did you know you can eat canned sardines straight from the tin? Shhhh - don’t let the health-conscious Indians hear this, or they might start questioning the health benefits of canned sardines, as they often do with other foods (TOM YAM TEMPTATIONS).

Ironically, those with the most health problems are often the ones with the most theories about healthy eating. But honestly, canned sardines are fully cooked during the canning process, making them safe and ready to eat without any extra preparation. Packed in oil, water, or sauce, they’re a convenient, nutritious snack rich in omega-3 fatty acids, protein, and other essential nutrients (THAI RED CURRY VARIETIES).

Today, we’re delving into Thai dishes featuring canned sardines. Thai cuisine is renowned for its fresh herbs and aromatic flavors. Even a single fresh herb can transform a dish, and when combined with the spiciness of Thai food, it’s a true revelation. Just imagine how incredible this will be with organically grown fresh herbs from Nava’s Zen. It’s Zen Cuisine at its finest.

Thai No-Cook Sardine Salad (Yam Pla Krapong)
Ingredients
1 can sardines in tomato sauce (separate sardines from sauce, keep the sauce)
Shallots, thinly sliced
Kaffir lime leaves, thinly sliced
Lemongrass, thinly sliced
Bird's eye chilies, thinly sliced
Ginger torch flower, thinly sliced
1 small tomato, seeds removed and thinly sliced
Powdered palm sugar
Lime juice
Salt

Method
In a bowl, combine all ingredients except sardines and the sauce.
Pour in the tomato sauce (adjust quantity to preference) and stir.
Add sardines and gently toss to mix.
Line a serving tray or plate with betel leaves.
Place the salad on top before serving.

Easy Thai Sardine Stir-Fry (Pad Pla Kapong Prik Kham)
Ingredients
For the Spicy Thai Paste
3 shallots
3 garlic cloves
½ inch fresh turmeric
1 red chili
1 green chili
2 bird's eye chilies
¼ inch roasted belacan/kapi
Roughly pound these ingredients together.

Other Ingredients
2 small cans of sardines (drain off the sauce)
Lime juice, to taste
2 tbsp oil
Salt, to taste

Method
Heat oil and fry the paste.
Add sardines, season with lime juice and salt.
Stir-fry over high heat for a couple of minutes and dish out.

Thai Spicy Sardine with Thai Basil (Nam Pla Pad Prik)

Ingredients
6 shallots, sliced
4 green chilies, sliced
Dried chili paste, to taste
1 big can sardine (separate the sauce and sardines)
3 tbsp oil
Palm sugar (nam tan peep), to taste
Salt, to taste
Thai basil

Method
Heat oil and sauté shallots and green chilies.
Add chili paste, stir, and cook until the oil splits.
Pour in sardine sauce and stir in.

Add sardines and gently break them up.

Season with palm sugar and salt.
Stir, then remove from heat and mix in basil leaves.

Lemongrass Thai Sardine Sambal (Nam Prik Pla Sardine Takrai)
Ingredients
For Chilli Paste
3 red chilies
4 shallots
5 garlic cloves
1 lemongrass stalk
½ inch galangal
¼ inch roasted belacan
Blend these ingredients with some water.

Other Ingredients
2 small cans of sardines (drain off the sauce)
1 tomato, sliced
Tamarind, to taste (mixed with some water)
Gula Melaka/palm sugar, to taste
¼ cup oil
Salt, to taste
Coriander leaves

Method
Heat oil and add the chili paste. Fry until aromatic.
Pour in tamarind juice, stir, and simmer.
Season with palm sugar and salt.
Add sardines, stir, and simmer until the gravy thickens.
Remove from heat and mix in coriander leaves.

Thai Fried Sardines with Betel Leaves (Pla Kapong Tod)
Ingredients
4 sardines, cleaned and scored on both sides
Dried chili paste, to taste
½ tbsp corn flour
Lime juice, as needed
Salt, to taste
Oil, as needed
Thai betel leaves

Method
Marinate sardines with all the ingredients except the leaves and oil.
Set aside or refrigerate for ½ hour.
Heat oil and fry the fish on both sides.
Place the fried fish atop the betel leaves before serving.

What to do with the leftover Thai sardine dishes and expiring bread?

Thai Bread Sardine Rolls
Spread the leftover on bread.
Roll the bread, dip in whisked egg and fry.