Sizzling Sardines On Stir Fry - Business Media MAGS

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Sizzling Sardines On Stir Fry

Sardines flame-grilled then pan-fried in a soy sauce, green chilli, garlic and ginger reduction on a bed of stir-fry veg.

First look for some fresh sardines between the nets of the fishermen. (This can be a dangerous task in itself!) If you’re not keen on getting wet, or live inland, get some from your local fish supplier. I do believe in fresh, but it’s understandable if you are more inland.

Flame-grilled sardines

Ingredients:

4 to 6 sardines

100ml olive oil (brand up to you)

1 fresh lemon

3 to 4 garlic cloves

1/4 bunch of coriander (cilantro)

coarse salt

 

Method

Place olive oil, garlic cloves and coriander in a blender

Squeeze fresh lemon juice into this and give it a quick blend so that the coriander, olive oil, garlic and lemon juice mix up nicely

Place cleaned sardines in mixture and let this set in the fridge for about 30 min

After the marinading process, roll each sardine in the coarse salt then place them on the flame grill (not too hot otherwise your sardines will burn)

Grill sardines for 6 to 8 min a side (depending on their size). Don’t over-grill as you still need to pan-fry them

Use your marinade as a basting while you grill your sardines

 

Soya Sauce Reduction

Ingredients:

250ml soya sauce (brand up to you)

1/2 a chef spoon brown sugar

3 to 4 green chillies (heat up to you)

Ginger

 

Method

Chop chillies into small slices; do the same with the ginger. (Note – ginger is strong. I only add about 1/2 a teaspoon of ginger but chopped up into very thin slices.)

Put all ingredients into a pan over a medium- to high-heat burner

You need to get the brown sugar to melt. This will give you your salty but sweet flavour. The chillies will speak for themselves; so too the ginger

After reduction has been made, drop sardines into pan with soya sauce

Cook for another 6 to 8 minutes in your reduction on a low heat

 

Stir-fry veg

Ingredients:

1 red pepper

1 yellow pepper

1 green pepper

1/2 red cabbage (head about the size of your fist)

2 to 3 carrots

1 red onion

4 to 5 baby marrows

1 punnet baby corn (about 200g)

80 to 100ml olive oil

 

Method

Slice stir-fry veggies up in long strips

Add to a frying pan on a low to medium heat (not too hot or you will burn your veggies)

Add olive oil, then fry veggies until all is cooked (not too long or it will become too soft)

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