Soy Sauce And Vinegar Flavoured Sardines Recipes
ISLAND-STYLE SARDINES AND RICE
This is one of my favorite recipes. My favorite way to enjoy this is in the morning, for breakfast, with some good coffee. It is made from items that are almost always found in a West Indian/Carribean kitchen. Sardines can be substituted with any canned salt fish, but the soybean oil gives it the texture that is out of this world! Very tasty if you love spicy and if you love sardines!
Provided by SJames456
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Melt coconut oil in a skillet over medium heat; add tomato, onion, garlic, and scotch bonnet chile pepper. Cook and stir tomato mixture until onion is almost translucent, about 5 minutes.
- Pour sardines and soybean oil into tomato-onion mixture; mash fish with a fork until incorporated. Cover skillet, reduce to low, and cook until sardines are heated through, about 3 minutes. Season with salt and pepper. Serve sardine mixture over rice.
Nutrition Facts : Calories 235.2 calories, Carbohydrate 23.8 g, Cholesterol 65.3 mg, Fat 9 g, Fiber 0.6 g, Protein 13.7 g, SaturatedFat 3.9 g, Sodium 234.3 mg, Sugar 0.8 g
SARDINE SAUCE
Provided by Barbara Kafka
Categories quick, condiments
Time 20m
Yield 6 cups
Number Of Ingredients 6
Steps:
- In a food processor, pulse the eggs until slightly foamy, about 5 times. With the machine running, pour the oil through the feed tube a few drops at a time. When about 1 cup has been added and the sauce starts to thicken, pour a little faster, in a slow, steady stream, until the oil has been incorporated.
- Add the sardines and 2 tablespoons of the peppercorns. Pulse to combine, about 10 times. Add the vinegar and salt, and pulse to combine.
- Scrape the sauce into a medium bowl, and stir in the remaining peppercorns.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 51 grams, Carbohydrate 0 grams, Fat 61 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 296 milligrams, Sugar 0 grams, TransFat 0 grams
SOY SAUCE AND VINEGAR FLAVOURED SARDINES
This is posted in reply to Troy's request for more sardine recipes. I have eaten this in Japan, but never actually cooked it. It comes from a much loved cookbook whose simple recipes have never failed me though.
Provided by JustJanS
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Tear off the sardine head by hand, remove entrails and clean thoroughly in water.
- Pat dry with paper and cut into 2-3 pieces crosswise.
- Bring sake and vinegar to a boil in a non-reactive saucepan.
- Arrange sardines in pot, add ginger and simmer very gently for 10 minutes with a lid placed RIGHT ON the sardines.
- This is called the"dropped lid technique" and allows the flavours to distribute evenly, but stops the delicate fish breaking up.
- Then, add the soy sauce and continue simmering until scarcely any liquid is left.
- Remove from the heat and allow to cool to room temperature before serving.
Nutrition Facts : Calories 83.8, Fat 2.8, SaturatedFat 0.4, Cholesterol 34.1, Sodium 1127.6, Carbohydrate 2.5, Fiber 0.2, Sugar 0.4, Protein 8
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