Grilled Sardines with Daikon

Instructions

1. 1

   Pat the sardines dry with paper towels and lightly brush both sides with 1 tablespoon of olive oil. Season generously with salt and pepper inside and out.

   Tip: Dry fish ensures better browning and crispier skin on the grill.

2. 2

   Prepare the daikon slaw by combining julienned daikon in a large bowl with the lemon juice, rice vinegar, ginger, and minced garlic.

   Tip: The acidic dressing will slightly soften the daikon while maintaining its refreshing crunch.

3. 3

   Whisk together the remaining 3 tablespoons of olive oil with the daikon mixture and season with salt and red chili flakes. Let sit for 5 minutes to marinate.

   Tip: Allowing the slaw to marinate develops deeper flavors and softens the daikon slightly.

4. 4

   Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

   Tip: Use a paper towel dipped in oil to coat the grates efficiently.

5. 5

   Place sardines directly on the hot grill in a single layer. Cook for 5-6 minutes on the first side without moving them.

   Tip: Resist the urge to move the fish; this allows the skin to crisp and develop a beautiful char.

6. 6

   Carefully flip the sardines and cook for another 4-5 minutes on the second side until the flesh is cooked through and opaque.

   Tip: The fish is done when the flesh flakes easily with a fork and is no longer translucent.

7. 7

   Transfer the grilled sardines to a serving platter and top with the prepared daikon slaw.

   Tip: Serve immediately while the sardines are still warm and the daikon is fresh and crisp.

8. 8

   Garnish with fresh cilantro and toasted sesame seeds, then serve with lemon wedges on the side.

   Tip: The cilantro and sesame add aromatic and nutty notes that complement the sardines beautifully.