I saw some fresh sardines at Whole Foods today and decided to prepare them two different ways. The fish is super easy to cook with and packs a lot of nutrients and flavor. For some sardines may taste a little fishy, especially for those who like milder tasting fish. I personally love the slightly fishiness of sardines. That flavor is umami to me. Try out my super easy recipes in preparing sardines if you are curious.
one clove of garlic minced
1/4 cup chopped thai basil
1 tablespoon minced black olives or green olives
1 teaspoon chili flakes
3-4 slices of lime
1 tablespoon fish sauce
cornstarch or flour for coating
optional: scallion, cilantro and lemon slices for garnish
* make sure you have the store clean your sardines for you
* Rinse your fish and pat it dry
* Season the skin on both sides with sea salt
* Stuff the inside with slices of lime
* In a separate bowl, mix your thai basil, olive, garlic, chili flake, a pinch of salt and olive oil.
* take that mixture and stuff the fish with it.
* Dip your fish into some cornstarch or flour to give it a light coating.
* turn your heat to high and panfry your fish on high on both sides to seal the coating.
* Then add your fish sauce and juice of half a lemon or lime into your pan and cover.
* cook for 2-3 minutes on low with lid
* Uncover and turn back on high and get a nice crust on it.
* Serve your fish and pour out any remaining juices left in the pan and garnish with lemon, cilantro and scallions
The same as above except rather than stuffing with limes,stuff with lemons and you do not need to coat your fish with any cornstarch or flour.
Additional ingredients would be minced garlic and sliced ginger
* Repeat the steps above up until you’ve stuffed your fish with all the ingredients
* Rather than coating it in flour simply place the fish in a round plate and drizzle with olive oil and fish sauce.
* Place a ceramic rice bowl upside down on a large pot. Fill it with water up to half of the rice bowl and bring to a boil.
* Once the water is boiling, turn the heat off and carefully place your plate on top of the rice bowl and turn the heat back up and cover with a lid. This is your makeshift steamer if you don’t have one at home. Be sure to get a round plate that fits inside your large pot, with room for you to lift the plate out when it’s ready.
* Steam for 5 minutes and remove and plate onto a large plate with all the juices.
* In a separate pan, heat your garlic and ginger with some olive oil until fragrant and a little crispy and pour directly onto your fish. Serve with optional garnishes.
All the crispy garlic and ginger bits on the fish