Grilled Sardines with Bamboo Shoot
Prep
20 mins
Cook
12 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just half an hour. Fresh sardines are incredibly affordable and packed with omega 3 fatty acids that are wonderful for your heart and brain. I love pairing them with tender bamboo shoots and a punchy Asian inspired glaze made from ginger, garlic, and soy sauce. The whole thing grills beautifully in about 12 minutes, giving you crispy skin and perfectly cooked flesh. It's the kind of dish that feels fancy enough for guests but simple enough that you'll make it again and again.
Ella x
Ingredients
- 8fresh sardines(cleaned and gutted, about 150g each)
- 300 gcanned bamboo shoots(drained and halved lengthwise)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 1½ tablespoonsrice vinegar
- 1 tablespoonhoney
- 2 tablespoonssesame oil
- 3garlic cloves(minced)
- 2spring onions(sliced into 2cm pieces)
- 1lemon(halved)
- 2 tablespoonsolive oil(for brushing)
- 1 tablespoonwhite sesame seeds(for garnish)
- to tastesea salt and black pepper
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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