Grilled Sardines with Pak Choi
Prep
15 mins
Cook
12 mins
Servings
4
Difficulty
Easy
Here's a simple weeknight dinner that comes together in under thirty minutes. Grilled sardines are packed with omega 3 fatty acids that are wonderful for heart health, and they're incredibly affordable too. I love pairing them with pak choi because it wilts beautifully on the grill while soaking up all those punchy Asian flavors from soy, ginger, garlic, and lime. The whole thing feels fancy enough for guests but honestly requires minimal fuss and just a handful of pantry staples. It's one of those meals that tastes like you've spent hours in the kitchen when really you haven't.
Ella x
Ingredients
- 8fresh sardines(cleaned and gutted)
- 4 headspak choi(halved lengthwise)
- 3 tablespoonssoy sauce
- 2 tablespoonssesame oil
- 1 tablespoonfresh ginger(minced)
- 3garlic cloves(minced)
- 2 tablespoonslime juice
- 2 tablespoonsolive oil
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- ¼ teaspoonred chilli flakes(optional)
- 2 tablespoonsfresh coriander(chopped)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat for 5 minutes until hot. Pat the sardines dry with paper towels and brush lightly with olive oil on both sides.
Tip: Dry fish prevents sticking and ensures better browning on the grill.
- 2
In a small bowl, whisk together soy sauce, sesame oil, minced ginger, minced garlic, and lime juice to create the glaze. Set aside.
Tip: Preparing the glaze ahead of time saves you from multitasking while grilling.
- 3
Season the sardines inside and out with sea salt, black pepper, and chilli flakes if using. Place them directly on the greased grill grates.
Tip: Oil your grill grates with a high-heat oil to prevent sticking.
- 4
Grill the sardines for 4-5 minutes on the first side without moving them, until the skin is crispy. Flip carefully and cook for another 3-4 minutes until cooked through.
Tip: Sardines cook quickly, so watch them closely to avoid overcooking the delicate flesh.
- 5
While the fish are cooking, brush the pak choi halves with olive oil and place them cut-side down on the grill for 3-4 minutes. Flip and grill the other side for 2-3 minutes until tender and lightly charred.
Tip: Grilling pak choi brings out natural sweetness and adds a smoky depth.
- 6
Remove the sardines and pak choi from the grill to a serving platter. Immediately brush the cooked fish generously with the prepared ginger-soy glaze.
Tip: Glazing while hot allows the flavors to soak into the fish.
- 7
Drizzle any remaining glaze over the pak choi and arrange both on serving plates. Garnish with fresh coriander and serve immediately with lime wedges on the side.
Tip: Serve immediately while everything is still warm and crispy.
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