Spice At Home
Sardines are a good fish for grilling or barbecuing, and I especially like the Thai flavours here. The dip is an excellent addition, too, and would work just as well with satays or other poultry skewers.
© 2019 Vivek Singh / Bloomsbury · Reproduced with permission. · Extract taken from Spice At Home published by Absolute Press, £25.00, Hardback, Photography © Lara Holmes
You Will Need
Lightly oil a grill rack with a little cooking oil to prevent the fish sticking.
To make the barbecue rub, simply stir all the rub ingredients together in a small bowl.
Place prepared sardines on a tray or in a long casserole dish large enough for them to lie flat. Drizzle with 1 tablespoon of the vegetable oil and rub it evenly over the fish. Sprinkle the barbecue rub over the entire surface of the fish. Gently rub it along each fish, so they appear yellowy gold. Set aside to marinate until your barbecue/grill is hot.
Grill the fish for about 5–6 minutes on each side until cooked and the skin crisp.
To make the sauce, simply place all the sauce ingredients in a small pan. Warm over a medium heat for 2–3 minutes to bring out the flavours, taking care not to let the mixture boil. The sauce may separate, but that’s OK. Adjust consistency, adding more fish sauce if not salty enough, or another squeeze of lime juice if too salty for your taste. Add a little more sugar if too sour.
To serve, spoon the sauce over the grilled fish. The sauce is very nice with rice too.