Grilled Sardines with Bamboo Shoot

Instructions

1. 1

   Prepare the glaze by whisking together soy sauce, minced ginger, rice vinegar, honey, and sesame oil in a small bowl. Set aside.

   Tip: Make the glaze ahead of time so flavors can meld together.

2. 2

   Pat the cleaned sardines dry with paper towels. Season inside and outside with sea salt and black pepper. Lightly brush with olive oil.

   Tip: Dry sardines help achieve better charring on the grill.

3. 3

   Preheat your grill to medium-high heat (around 200°C). Lightly oil the grill grates to prevent sticking.

   Tip: Test grill temperature by holding your hand 10cm above the grates for 3 seconds.

4. 4

   Brush bamboo shoot pieces with olive oil and season with salt and pepper. Place on the grill for 3-4 minutes per side until lightly charred. Transfer to a serving platter.

   Tip: Bamboo shoots cook quickly, so keep a close eye to avoid overcooking.

5. 5

   Place sardines on the hot grill, grilling for 3-4 minutes on the first side until skin is crispy and charred. Carefully flip and grill for another 3-4 minutes on the other side.

   Tip: Sardines are delicate—use a fish spatula and flip only once for best results.

6. 6

   In the last minute of cooking, brush the sardines generously with the prepared glaze on both sides.

   Tip: Adding glaze near the end prevents burning while allowing flavors to caramelize.

7. 7

   Transfer grilled sardines to the platter with bamboo shoots. Drizzle any remaining glaze over the fish and vegetables. Scatter minced garlic and spring onion pieces over the dish.

   Tip: The residual heat will gently warm the garlic and onions, releasing their aromatic oils.

8. 8

   Garnish with white sesame seeds and serve immediately with lemon halves on the side for squeezing.

   Tip: Fresh lemon juice brightens the rich, umami flavors of this dish.