Ginisang Sayote at Sardinas is a simple dish made with chayote and canned sardines in tomato sauce. I cook the chayote with garlic, onion, and tomato first so it absorbs all that flavor. The sardines go in next, and everything cooks together until the sauce thickens nicely. I like it best when the sauce clings to the sayote and does not end up too thin. It is good with warm rice, and it only takes around 15 minutes to make. This is also the kind of dish you can cook anytime because the ingredients are easy to find and usually already in the kitchen.
My mom used to cook this for us during the rainy season. She did not measure much. She would open a can of sardines, slice a few sayote, add garlic and onion, and that was it. It is simple and fast to prepare. We ate it with white rice, and sometimes with fried egg. I also like sardines with misua and patola, but I make this version more often.
Cook the chayote just right and let the sauce reduce. That is really all there is to it.
What is Ginisang Sayote at Sardinas?
Ginisang sayote at sardinas is a Filipino vegetable and fish dish. “Ginisa” means sauteed, “sayote” is chayote, and “sardinas” is sardines. Canned sardines in tomato sauce is probably one of the most stocked items in any Filipino pantry. You can find it in supermarkets, convenience stores, even sari-sari stores in the smallest barangays. Chayote is the same story. It grows fast and it is cheap. When you combine the two, you get a dish that can feed the family without spending much.
I do not think this dish was planned or invented in any formal way. It feels like the kind of food people started cooking because the ingredients were always available. My mom made it on regular days, not for special occasions. A lot of Filipinos probably have the same memory of eating this with rice on a rainy afternoon while the TV played in the background. Ginisang sayote at sardinas is an everyday dish that many of us grew up eating at home.
Why This Ginisang Sayote at Sardinas Recipe Works
A few things make this recipe work well.
- Sauteing the chayote before the sardines – Two minutes on its own in the hot pan keeps it from getting too soft. It still has a slight bite when you eat it. Make sure to slice it thick enough.
- Reducing the sauce until thick – When the tomato sauce from the sardines cooks down, it coats the sayote nicely instead of pooling at the bottom of the plate.
- Gentle handling of the sardines – Canned sardines break apart easily. Folding them in instead of stirring keeps them in nice chunks.
Ingredients
- Sardines in tomato sauce – Canned. Any brand.
- Chayote – Peeled and sliced.
- Onion – Sliced.
- Garlic – Chopped.
- Tomato – Diced.
- Water – Just enough to help the chayote cook through.
- Cooking oil – For sauteing.
Vanjo’s Advice
- Let the sauce reduce until it is really thick. I like it when the sauce coats the chayote and sticks to the rice. If the chayote is already cooked but the sauce is still watery, I take the chayote and sardines out, let the sauce boil down for another minute, then return everything to the pan. I think it makes a big difference.
- I like to add green onions on top before serving. It is not required, but the dish is mostly orange and white, and the green onions make it look more appetizing on the plate. I almost always use them.
- Try squeezing some calamansi or lemon before eating. I have seen family members do this and I think it is a nice touch. It helps balance the richness of the tomato sauce. I do it when I have calamansi around.
- This goes well alongside any fried dish. I like serving it next to fried fish or fried pork chops. The saucy chayote is a good contrast to something crispy on the same plate
How to Cook Ginisang Sayote at Sardinas
Making ginisang sayote at sardinas at home is straightforward. You should be done in about 15 minutes.
- Heat the cooking oil in a pan. Saute the garlic until it starts to brown.
- Add the onion and tomato. Continue sauteing for 1 minute.
Add the Chayote and Sardines
- Add the chayote and saute for 2 minutes.
- Pour the sardines in tomato sauce into the pan. Stir gently and cook for 30 seconds.
Be careful when stirring. I usually just fold them in so the fish stays in chunks.
- Pour in the water and let it boil. Lower the heat. Simmer until the sauce reduces by half.
- Season with Maggi Magic Sarap. There is no need for salt in this recipe because the seasoning has it all. Transfer to a serving bowl and serve with rice.
You can top it with chopped green onions before serving.
What to Serve with Ginisang Sayote at Sardinas
- Steamed white rice – Always.
- Sinangag – Garlic fried rice, especially if you are having this for breakfast.
- Fried egg – Sunny-side-up on the side.
- Spicy vinegar – Vinegar with crushed garlic and chili in a small dish.
Storage
This ginisang sayote at sardinas stores well, and it actually tastes a little better the next day because the sauce soaks into the chayote overnight.
- Refrigerator: Airtight container, up to 2 days only.
- Freezer: I do not recommend it. Chayote turns watery after thawing.
- Reheating: Pan over low heat. Add a little water if the sauce dried up. I would skip the microwave because sardines tend to splatter.
More Sardines Recipes
- Sardines in tomato sauce – You can use the spicy version if you want some heat. Mackerel in tomato sauce also works.
- Chayote – Bottle gourd (upo) or patola can be used instead. If you use upo, it is basically ginisang upo with sardinas.
- Maggi Magic Sarap – Fish sauce and ground black pepper. Start with a teaspoon of fish sauce and adjust.
- Tomato – A tablespoon of tomato paste if you do not have fresh tomatoes.
Frequently Asked Questions
Can I use sardines in oil instead of tomato sauce?
I don’t recommend doing it. Canned sardines in oil is better for pasta dishes such as Spanish Sardines Pasta.
How do I keep the sardines from breaking apart?
Do not stir too much. I fold them into the chayote gently. They only need about 30 seconds of cooking before the water goes in, so there is really no need to move them around.
Can I add other vegetables?
Yes. String beans and bottle gourd (upo) work well. Add them at the same time as the chayote. If you want leafy greens like pechay or spinach, put them in at the very end because they cook very fast.
Try this ginisang sayote at sardinas recipe and let me know what you think.
Watch How to Make It
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Ginisang Sayote at Sardinas
Sauteed chayote and canned sardines in tomato sauce cooked with garlic, onion, and tomato.
Instructions
Heat 3 tablespoons of cooking oil in a pan over medium heat.
3 tablespoons cooking oil
Saute the garlic until it starts to brown.
5 cloves garlic
Add the onion and tomato. Continue sauteing for 1 minute.
2 pieces small onions, 1 pieces tomato
Add the chayote and saute for 2 minutes.
3 pieces chayote
Pour the sardines in tomato sauce into the pan. Stir gently and cook for 30 seconds.
10 oz sardines in tomato sauce
Pour in the water and let it boil. Lower the heat. Simmer until the sauce reduces by half.
1/2 cup water
Season with Maggi Magic Sarap.
4 grams Maggi Magic Sarap
Transfer to a serving bowl. Serve with rice. You can also top this with chopped green onions before serving.
Notes
Nutrition Information
Calories: 353kcal (18%) Carbohydrates: 8g (3%) Protein: 25g (50%) Fat: 25g (38%) Saturated Fat: 3g (15%) Polyunsaturated Fat: 9g Monounsaturated Fat: 13g Trans Fat: 0.1g Cholesterol: 134mg (45%) Sodium: 296mg (12%) Potassium: 562mg (16%) Fiber: 2g (8%) Sugar: 2g (2%) Vitamin A: 105IU (2%) Vitamin C: 12mg (15%) Calcium: 394mg (39%) Iron: 3mg (17%)