3 seedless tomatoes, diced
1 onion, diced
1/4 cup (small) of small green pepper, diced
4 tablespoons of olive oil
700g of sardine fillets
1 tablespoon of salt
1 tablespoon of vinegar
1/2 cup (small) of wheat flour
1/4 cup (small) of chopped coriander
1 cup (large) of coconut milk
5 eggs
3 seedless tomatoes, diced
1 onion, diced
1/4 cup (small) of small green pepper, diced
4 tablespoons of olive oil
700g of sardine fillets
1 tablespoon of salt
1 tablespoon of vinegar
1/2 cup (small) of wheat flour
1/4 cup (small) of chopped coriander
1 cup (large) of coconut milk
5 eggs
Preheat the oven to medium temperature
Fry the tomato, onion, and pepper in olive oil for 5 minutes
Add the sardine fillets, salt, vinegar, and coriander
Cook for 5 minutes or until the fish is tender
Dissolve half of the flour in coconut milk and add to the fish
Reduce heat and cook for 5 minutes with the lid on
Reserve in a refrigerator
Separate egg whites from yolks
Beat the whites into snow, then add the yolks and beat some more
Add the remaining flour and mix
Add 1/3 of the beaten eggs to the cooked sardines and mix
Cover with the remaining beaten eggs
Bake in the oven for 15 minutes or until golden brown
Serve with white rice.
