Stuffed Fresh Sardines
Member recipe by monica_serwah
A unique and delicious African recipe with boneless fresh sardines stuffed with a blend of fresh ginger paste.
- For the stuffing:
- 1 large thumb of ginger, grated
- 4 pieces of medium hot peppers or chillies, minced
- 1 large onion, grated
- 2 slices toast, grated
- 1 fish stock cube, crumbled
- Salt to taste
- 30ml water
- 6 fresh medium sardines
- 150 ml vegetable oil
- A sprinkle of toasted sliced almonds for garnishing (optional)
- Blend together ginger, peppers, onion and grated toast. Add seasoning, salt and water. Mix well together and set aside.
- Wash and place sardines on a chopping board and remove scales by holding each firmly and carefully using a sharp knife to stroke the scales in an upward motion.
- When scales are removed, make a diagonal slit on each side and cut fish gently beneath the head without cutting the head off, and without cutting through the centre bone. Turn fish and repeat the same action on the other side. Cut the tail fin off.
- Loosen the flesh around the centre bone by gently squeezing the flesh to release it from the centre bone. Hold the head and tail of the fish and gently pull the bone out from the head end. Season with salt. Divide the blended mixture into 6 portions and stuff each boneless cavity with a portion of the mixture.
- Leave in the fridge for about 20 minutes to marinate and fry sardines in shallow oil on medium heat until each side is golden brown. Drain and garnish with toasted sliced almonds and serve as an accompaniment to any dish.
- ??Tip: Once fish is stuffed with mixture, it can be fried, grilled or barbecued and is delicious hot or cold.