Grilled Sardines with Sauteed Joi Choi and Ginger Fish Sauce

Recipe courtesy Sea Rocket Bistro, 2011
Show: Hook, Line & Dinner Episode: San Diego

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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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