Recipe courtesy of Sea Rocket Bistro
Episode: San Diego
Print
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
1 serving
Level:
Easy

Ingredients

Fish Sauce:
  • 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
Sardines:
  • 3 whole sardines
  • 1 tablespoon olive oil
  • Coarse sea salt
  • Cracked black pepper

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 a chef, restaurant or culinary professional. It has not been tested for home use.

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