Sardines or sardinhas are rich, oily and strong flavoured fish. Butterflying gives them a more refined and elegant look. This technique takes some time in deboning but reduces cooking time and makes it easier to consume. Children often struggle to eat fish with bones. By butterflying and getting rid of the bones, they can enjoy this nutrient-rich fish with ease.
Once butterflied, the sardines can either be stuffed with recheado masala or apply this paste all over the fish, dip in semolina and fry. Alternatively, you can try this green paste recipe which is delicious.
Sardinhas play an important role in the Portuguese culture. In summertime, every place in Portugal enjoys grilled sardines which are also the traditional dish on June 13, the popular Feast day of Saint Anthony.
Sardines are rich in vitamins, minerals and omega-3 fatty acids. A good source of vitamin D, calcium, potassium and protein. They contain the lowest amount of mercury making them safe enough to consume.
Once butterflied, the sardines can either be stuffed with recheado masala or apply this paste all over the fish, dip in semolina and fry. Alternatively, you can try this green paste recipe which is delicious.
Sardinhas play an important role in the Portuguese culture. In summertime, every place in Portugal enjoys grilled sardines which are also the traditional dish on June 13, the popular Feast day of Saint Anthony.
Sardines are rich in vitamins, minerals and omega-3 fatty acids. A good source of vitamin D, calcium, potassium and protein. They contain the lowest amount of mercury making them safe enough to consume.
Butterflied Sardines (Sardinhas)
(Serves 4 or 6)
Ingredients:
12 sardines
juice of one lemon or lime
2 cups rava or semolina
oil for shallow frying
salt
Grind to a paste (with minimal water)
1 cup coriander leaves (leaves with stem)
8 peppercorns
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
2 large cloves of garlic
3 long green chillies
Method:
Remove scales and rinse the fish. With kitchen sears, cut the side fin and then the head. Slit open the belly and remove the innards. With your right index finger and thumb, pinch the backbone at the top (where the head is cut off). Try to loosen it and gently pull towards you all the way down till the tail. It will detach easily from the flesh. Cut it off close to the tail. Leave the tail for presentation.
Give the sardines a gentle rinse, pat dry, season with lemon juice and salt.
Apply ground paste to the butterflied fish.
On medium high, heat oil in a skillet for shallow frying. Coat fish with semolina, fry on both sides till crisp and cooked. Drain on absorbent paper towels. Serve with lemon wedges.
(Serves 4 or 6)
Ingredients:
12 sardines
juice of one lemon or lime
2 cups rava or semolina
oil for shallow frying
salt
Grind to a paste (with minimal water)
1 cup coriander leaves (leaves with stem)
8 peppercorns
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
2 large cloves of garlic
3 long green chillies
Method:
Remove scales and rinse the fish. With kitchen sears, cut the side fin and then the head. Slit open the belly and remove the innards. With your right index finger and thumb, pinch the backbone at the top (where the head is cut off). Try to loosen it and gently pull towards you all the way down till the tail. It will detach easily from the flesh. Cut it off close to the tail. Leave the tail for presentation.
Give the sardines a gentle rinse, pat dry, season with lemon juice and salt.
Apply ground paste to the butterflied fish.
On medium high, heat oil in a skillet for shallow frying. Coat fish with semolina, fry on both sides till crisp and cooked. Drain on absorbent paper towels. Serve with lemon wedges.