Sardines cooked in the Japanese style, flavoured with ginger and garlic, these can be eaten whole, bones and all. They make a delicious, unusual hors d’oeuvre served with brown bread and butter.
4 fl. oz. soy sauce
2 fl. oz. vinegar
2 tablespoons lemon juice
1 oz. fresh root ginger, peeled and chopped
2 garlic cloves, crushed
1 lb. fresh sardines, washed thoroughly in cold water and dried
2 tablespoons olive oil
In a small mixing bowl, combine the soy sauce, vinegar, lemon juice, ginger and garlic.
Arrange the sardines in a shallow baking dish and pour the soy sauce mixture over them. Leave the sardines in a cool place to marinate for 2 hours.
Preheat the grill to high.
Remove the sardines from the marinade. Discard the marinade and dry the fish on kitchen paper towels. Reduce the heat of the grill to moderate.
Line the grill pan with aluminium foil. Brush the foil with half the oil. Place the sardines on the foil and brush them with the remaining oil.
Cook the sardines for 3 to 5 minutes or longer, depending on the size of the sardines, turning them once so that they are brown on both sides.
Remove the fish from the grill and serve immediately.