Foil Wrapped Sardines Recipe

Foil Wrapped Sardines Recipe


14 to 16 fresh sardines (cleaned and heads removed)

3 tbsp lemon or lime juice

1/2 tsp salt

8 candle nuts

1 tbsp fresh root ginger (finely grated)

1 tbsp chopped onion

1 garlic clove (crushed)

1 tsp chili paste

1 red bell pepper (trimmed, seeded and cut into thin strips)

4 tomatoes (seeded and cut into thin strips)

fresh bananas leaves or aluminum foil

1 tbsp cooking oil


Rinse and cleaned the fish and dry the inside and outside with kitchen paper. Mix the lime or lemon juice with salt and stir. Coat the inside and outside of the fish with the mixture. Leave for 30 minutes. Roast the candle nuts for 6 to 8 minutes on a baking sheet in an oven . Shell them and pound them finely. Add 2 tbsp of water, root ginger, onion, garlic and chili paste. Mix well to form a fairly smooth paste. Add the strips of bell pepper and tomato. Mix well. Heat up oven to 250 degrees Celsius. Dry the fish with kitchen paper again. Lay out a few banana leaves or aluminum foil and grease with a little oil. Place the fish on the banana leaves or aluminum foil and divide the bell pepper and tomato mixture between the fish. Wrap up the fish and secure with wooden cocktail picks. Place the wrapped fish in the hot oven. Turn over after about 10 minutes and cook for a further 8 minutes. Serve.

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