Sardines With Ginger Food

GRILLED SARDINES WITH SAUTEED JOI CHOI AND GINGER FISH SAUCE

Grilled Sardines with Sauteed Joi Choi and Ginger Fish Sauce image

Provided by Food Network

Time 30m

Yield 1 serving

Number Of Ingredients 16

Ingredients

1 cup brown sugar
4 ounces sardine scraps
2 tablespoons chopped ginger
2 bay leaves
1/4 teaspoon crushed red chile pepper flakes
12 sardine skeletons
4 cloves garlic, crushed
4 whole black peppercorns
Salt
2 cups chopped joi choi (a type of Chinese cabbage)
2 tablespoons olive oil
1 tablespoon chopped fresh parsley
3 whole sardines
1 tablespoon olive oil
Coarse sea salt
Cracked black pepper

Steps:

For the fish sauce: Add 8 quarts water, sugar, sardine scraps, ginger, bay leaves, chile flakes, sardine skeletons, garlic, peppercorns and some salt to a large pot and simmer until reduced by half.
In a medium saucepan, saute the joi choi over medium-high heat for 1 to 2 minutes in the olive oil. Deglaze the pan with a splash of fish sauce and add the parsley. Let reduce for 1 more minute.
For the sardines: Preheat a grill to medium-high heat.
Scale and gut the sardines. Push skewers through the mouth of each fish to the tail in order to make grilling easier. Coat the fish in the olive oil and sprinkle with salt and pepper. Place the fish on the grill and cook for 1 1/2 to 2 minutes on each side. Make sure the eyes are white to determine that the fish are finished.
To serve: Place the greens on a plate and place the grilled sardines on top.

SARDINES WITH GINGER

Sardines with Ginger image

A nice lunch or light supper for two. Fresh sardines or mackerel are pan-fried and served in a Japanese-style ginger sake sauce. Garnish with more spring onion, if you like.

Provided by madhatter

Categories World Cuisine Recipes Asian

Time 16m

Yield 2

Number Of Ingredients 7

Ingredients

1 teaspoon sesame oil
4 fresh sardines
3 tablespoons sake
2 spring onions, finely chopped
1 ½ tablespoons soy sauce
1 ½ tablespoons mirin (Japanese sweet rice wine)
2 teaspoons chopped ginger

Steps:

Heat oil in a skillet over high heat. Add sardines; cook, flipping occasionally, until golden, about 3 minutes per side. Transfer to a serving plate.
Mix sake, spring onions, soy sauce, mirin, and chopped ginger together in a small bowl to make sauce. Pour over sardines.

Nutrition Facts : Calories 451.3 calories, Carbohydrate 7 g, Fat 25.9 g, Fiber 0.5 g, Protein 33.9 g, SaturatedFat 0.4 g, Sodium 679.1 mg, Sugar 5.2 g

MEDITERRANEAN SARDINES WITH LEMON AND GARLIC

Mediterranean Sardines with Lemon and Garlic image

Provided by Guy Fieri Bio & Top Recipes

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

1 1/2 cups mayonnaise
1/2 cup fat-free Greek yogurt
2 tablespoons finely diced pickles
2 tablespoons finely diced pickled sweet red pepper
1 tablespoon minced red onion
1 tablespoon minced brined capers
1/2 lemon, juiced
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chives
3 dashes hot sauce
Pinch cayenne
Kosher salt and freshly ground black pepper
8 whole large, fresh sardines, cleaned but with head and tail intact
Flaky sea salt
Freshly ground black pepper
8 sprigs fresh thyme
8 sprigs fresh oregano
1 lemon, cut into thin wheels
2 cloves garlic, thinly sliced
Extra-virgin olive oil

Steps:

For the spicy tartar: Combine the mayonnaise, yogurt, pickles, red pepper, onion, capers, lemon juice, tarragon, chives, hot sauce and cayenne in a mixing bowl. Season with salt and pepper. Stir well, then cover and refrigerate for 15 to 20 minutes to allow flavors to come together.
For the sardines: Preheat a grill to high. Rinse the sardines in cold water and pat dry with paper towels. Season the cavity of each sardine with salt and pepper, then place a sprig of thyme and oregano inside each along with a few slices of lemon and garlic. Season outside with salt and pepper. Carefully tie the sardines with butcher¿s twine to help keep them closed during grilling. Wipe down the grill grates with a towel dipped in oil to clean and create a non-stick surface. Carefully place sardines across grates and grill for 3 to 4 minutes, until skin blisters and chars around the edges. Using a spatula, carefully turn the sardines and grill for a further 2 to 3 minutes to cook through. When done, remove to a platter and keep warm until ready to serve. Serve the sardines slathered with the Spicy Tartar.

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