Grilled Sardines With Sauteed Joi Choi And Ginger Fish Sauce Recipes

SARDINES WITH PARSLEY OIL

Steps:

• Open 1 tin sardines packed in oil and pour off the oil into a small bowl. Add 1/4 cup finely chopped parsley, 2 tablespoons toasted pine nuts, the zest and juice of 1 lemon, 1 teaspoon honey and 1/2 teaspoon red pepper flakes to the bowl with the oil. Serve with the sardines and crackers.

GRILLED SARDINES

Steps:

• Preheat a barbecue or indoor grill to 350 degrees F (190 degrees C). Place sardines on grill. Grill 4 minutes on each side (use medium heat setting on your barbecue or grill). Remove from heat.
• Place grilled sardines on serving plate, cut a fresh lemon in half. Squeeze half of the lemon over sardines. Slice the remaining half lemon and add lemon slices to the serving plate as garnish.

SPICY GARLIC-LIME FISH SAUCE

Steps:

• In a small jar add the Thai chilies and garlic. Then add the fish sauce, lime juice, 1 to 2 tablespoons of water and brown sugar. Mix until the sugar is dissolved. Secure an airtight lid. For the best flavor, refrigerate for 2 hours before using.

GRILLED SARDINES

Steps:

• Scale and gut the sardines (you can have your fishmonger do this). Wash the sardines under cold, running water and pat dry with paper towels. Lightly salt the sardines with coarse sea salt and refrigerate. Meanwhile, boil 2 potatoes until a knife is easily inserted. Drain and cool.
• Roast 2 red bell peppers over an open flame until charred. Place in a bowl and cover it with plastic to allow it to steam for approximately 20 minutes. Remove the plastic and peel and seed the peppers.
• Cut peppers into 3-inch wide strips and combine in bowl with 1/4 cup of olive oil, 1/8 cup white wine vinegar, onion, and garlic. Season with salt and pepper, to taste.
• Preheat a grill.
• Place the sardines on a hot grill. Cut potatoes in half lengthwise and place on the grill. When the sardines are done on first side, flip them over, and give the potatoes a quarter turn to create the grill marks.
• Place 3 sardines on each plate with 2 potato halves and some red pepper salad. For decoration and extra flavor, sprinkle with some thinly sliced onions and garlic over the sardines and drizzle with remaining olive oil.
• The ideal accompaniment for this dish is some Portuguese rolls and a nicely chilled Vinho Verde Portuguese wine.

GRILLED FRESH SARDINES

Steps:

• Brush both sides of fish using 1 tablespoon oil. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper.
• Rub cut sides of bread with garlic. Brush with remaining oil, and sprinkle with remaining salt and pepper.
• Heat a grill pan over medium-high heat. Coat with cooking spray. Grill bread until crisp, about 1 minute per side. Grill sardines until cooked through, about 2 minutes per side. Serve on a platter with bread and lemon wedges.

GRILLED SARDINES AND ASPARAGUS WITH CITRUS, CHILES AND SESAME

Steps:

• Prepare a medium-hot grill. Break off the woody ends of the asparagus, and peel each stalk from the flower all the way to the end. Blanch the asparagus in salted water until bright green but slightly crunchier than you want. Spread them out on a baking sheet, and allow to cool.
• Brush the sardines with a small amount of olive oil, and season with salt and a big pinch of the sesame seeds. Toss the cooled asparagus with olive oil, and sprinkle with salt and sesame as well.
• Break up the chiles into manageable pieces, and grind in a coffee or spice grinder to a coarse texture. Rehydrate the chiles by mixing with a couple of tablespoons of boiling water.
• Pound the garlic with a mortar and pestle until it is a roughish purée. Chop the herbs. Mix the chiles, garlic and herbs with enough olive oil to make a thick but pourable sauce. Add a pinch of salt, and taste.
• Put the sardines on the grill, and cook until fairly brown and halfway done. Carefully flip them over, and grill on the other side. Larger sardines will take 3 or 4 minutes on each side, smaller ones about 2 minutes on each side. Grill the asparagus for about the same time.
• Spread the citrus on a platter, and lightly season with salt. Place the hot sardines and asparagus on top of the citrus. Spoon over some of the herby chile sauce, and sprinkle the rest of the sesame over the top. Serve the remaining sauce on the side.