1 cup of coconut milk
1/2 cup of wheat flour
1/4 cup of chopped cilantro
1/4 cup of small green pepper, diced
4 tablespoons of olive oil
1 tablespoon of vinegar
1 tablespoon of salt
700g of sardine fillets
5 eggs
3 tomato seeds, diced
1 onion, diced
1 cup of coconut milk
1/2 cup of wheat flour
1/4 cup of chopped cilantro
1/4 cup of small green pepper, diced
4 tablespoons of olive oil
1 tablespoon of vinegar
1 tablespoon of salt
700g of sardine fillets
5 eggs
3 tomato seeds, diced
1 onion, diced
Fry the onion, tomato, and pepper in olive oil for five minutes
Add the sardine fillets, salt, vinegar, and cilantro
Cook for five minutes or until the fish is tender
Dissolve half of the flour in coconut milk and add to the fish
Reduce heat and cook with lid on for five minutes
Reserve in a refrigerator
Separate egg whites from yolks
Beat egg whites until fluffy, then add yolks and beat some more
Add remaining flour and mix
Preheat oven to medium temperature
Add one-third of beaten eggs to the refried sardine and mix
Cover with the rest of the beaten eggs
Bake in the oven for 15 minutes or until golden brown
