6 cans of 555 Hot & Spicy Canned Sardines Challenge #1: Curry Basmati Rice Bowl with Preserved Mustard and Mixed Veg
6 cans of 555 Hot & Spicy Canned Sardines Challenge #1: Curry Basmati Rice Bowl with Preserved Mustard and Mixed Veg
by Perky214
2 Comments
Perky214
(1-2) I bought 6 cans of this fish at the Jusgo after not seeing them in stores for months.
(3) The meal – my Edwardian-era sardine fork is for breaking up the fish, not actual eating with ha
(4-6) Fish in the tin, sauce poured off, and fish out of the tin. The tomatoey sauce has a DEFINITE Sichuan flair, with mild numbing. There are a few whole peppercorns, a slice of carrot, pickle, and a bay leaf in there too.
(7) I had some leftover Basmati rice cooked with some fresh curry leaves, so I decided to use that rice with this tin. Of course ALL the sauce went into the rice – also added a dash of 5-spice powder.
(8-9) Start building the bowl: sauced rice, sardines, and some frozen Asian Veg blend with a little sesame oil.
(10) I thought the bowl needed a Sichuan bump so I reached for my favorite Crying Man pickles – Preserved Pickled Mustard leaves added some acid for zing and more numbing.
(11) The bite – YUM!
(12-13) Nutrition and Ingredients
_____________________________
I think this will be a fun challenge: making these 6 tins in dishes I have not made before. I already know I love this tin, now I want to get the inspiration and creativity flowing!
The texture of the fish is a little firmer than usual, because of the frying the fish are a little drier and their flavor more concentrated without being hugely fishy.
For me, this is not a sardine to eat by itself on a cracker. It does need some fussing with, IMO. And don’t waste a drop of that delightful sauce!!
11/10 will buy this tin again – once I get through the other 5! 🤣
2 Comments
(1-2) I bought 6 cans of this fish at the Jusgo after not seeing them in stores for months.
(3) The meal – my Edwardian-era sardine fork is for breaking up the fish, not actual eating with ha
(4-6) Fish in the tin, sauce poured off, and fish out of the tin. The tomatoey sauce has a DEFINITE Sichuan flair, with mild numbing. There are a few whole peppercorns, a slice of carrot, pickle, and a bay leaf in there too.
(7) I had some leftover Basmati rice cooked with some fresh curry leaves, so I decided to use that rice with this tin. Of course ALL the sauce went into the rice – also added a dash of 5-spice powder.
(8-9) Start building the bowl: sauced rice, sardines, and some frozen Asian Veg blend with a little sesame oil.
(10) I thought the bowl needed a Sichuan bump so I reached for my favorite Crying Man pickles – Preserved Pickled Mustard leaves added some acid for zing and more numbing.
(11) The bite – YUM!
(12-13) Nutrition and Ingredients
_____________________________
I think this will be a fun challenge: making these 6 tins in dishes I have not made before. I already know I love this tin, now I want to get the inspiration and creativity flowing!
The texture of the fish is a little firmer than usual, because of the frying the fish are a little drier and their flavor more concentrated without being hugely fishy.
For me, this is not a sardine to eat by itself on a cracker. It does need some fussing with, IMO. And don’t waste a drop of that delightful sauce!!
11/10 will buy this tin again – once I get through the other 5! 🤣
Looks delicious!