Grilled Sardines with Sautéed Bok Choy and Ginger Fish Sauce
Recipe GLPR8f73034a41ee17
Fresh grilled sardines served over tender sautéed bok choy, accompanied by a rich, aromatic ginger fish sauce made from simmered sardine frames, brown sugar, and warming spices. A light, elegant seafood main course that's ready in 30 minutes.
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Ingredients
1 cup brown sugar
4 ounces sardine scraps
2 tablespoons chopped fresh ginger
2 bay leaves
1/4 teaspoon crushed red chile pepper flakes
12 sardine skeletons (frames)
4 cloves garlic, crushed
4 whole black peppercorns
Salt to taste
2 cups chopped bok choy
2 tablespoons olive oil (for sautéing greens)
1 tablespoon fresh parsley, chopped
3 whole fresh sardines
1 tablespoon olive oil (for grilling)
Coarse sea salt
Cracked black pepper
Directions
In a large pot, combine 8 quarts water, brown sugar, sardine scraps, ginger, bay leaves, red chile flakes, sardine skeletons, crushed garlic, black peppercorns, and salt. Bring to a simmer over medium heat and cook until the liquid reduces to about 4 quarts, approximately 15–20 minutes. Strain through a fine-mesh sieve to create the ginger fish sauce, discarding the solids. You will need a splash of this sauce for the greens.
While the sauce simmers, preheat your grill to medium-high heat.
Prepare the fresh sardines by scaling them under cold water and carefully gutting them. Thread wooden or metal skewers through the mouth of each fish toward the tail to keep them stable during grilling.
Coat the prepared sardines evenly with the 1 tablespoon of olive oil for grilling, then season generously with coarse sea salt and cracked black pepper on both sides.
Place the sardines on the hot grill and cook for 1½ to 2 minutes per side, until the eyes turn white and the flesh is opaque. Remove from the grill and set aside.
In a medium saucepan, heat the 2 tablespoons of olive oil over medium-high heat. Add the chopped bok choy and sauté for 1 to 2 minutes, stirring occasionally, until just beginning to soften.
Add a splash (about 2–3 tablespoons) of the warm ginger fish sauce to the bok choy, stirring gently to coat. Cook for 1 more minute until the greens are tender and the liquid reduces slightly.
Stir in the chopped fresh parsley and remove from heat.
Arrange the sautéed bok choy on a serving plate and top with the grilled sardines. Serve immediately while hot.
