Grilled Sardines with Sauteed Joi Choi and Ginger Fish Sauce

Recipe courtesy Sea Rocket Bistro, 2011
Show: Hook, Line & Dinner Episode: San Diego
TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
YIELD: 1 serving
LEVEL: Easy

ingredients

FISH SAUCE:
    SARDINES:
    • 3 whole sardines
    • 1 tablespoon olive oil
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    Directions

    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.

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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    • on August 08, 2011

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      Unfortunately, This recipe is incorrect! It is NOT the recipe for the sauteed joi choi that aired on the show. To make the fish sauce, take 2 sardine and poach them in 2 cups apple cider vinegar. Refrigerate overnight, up to 3 weeks. The longer you let it sit, the more infused the sardine flavor will be. Strain the sardines out of the vinegar and discard. Grate one inch of ginger into the vinegar fish mixture. Slice 2 serrano peppers thin and add to the vinegar. To cook the joi choi, saute half an onion small diced, and 3 cloves thin sliced garlic on medium heat until the onion is translucent and garlic starts to brown. Add the joi choi, toss the mixture, and cover for 2 minutes to wilt slightly. Add sardine vinegar so that it fills the bottom of the pan. Let cook 3 more minutes. Transfer joi choi to a plate, top with grilled sardines, pour pan sauce around plate, and garnish with lime slices and fresh chopped mint.

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