Grilled Sardines with Pak Choi

Instructions

1. 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. 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. 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. 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. 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. 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. 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.