Chef Norman's Grilled Sardines and Relish

Name: Chef Norman's Grilled Sardines and Relish
Ingredients: 6 sardines, cleaned and scaled; 1 tsp ground turmeric; 1⁄2 tsp coarsely ground black pepper 1⁄2 tsp fine sea salt; 2 tbsp vegetable oil; 4 tbsp rice vinegar; 2 tbsp white sugar; 1 cucumber, spiralized into noodle-like strips 1 fennel bulb, thinly sliced; 1 red chilli, thinly sliced

2 steps

This recipe was submitted to Cook the Commonwealth by Norman Musa, an internationally recognised chef and promoter of Malaysian cuisine. If you enjoy cooking this, why not check out his new cookbook, “Bowlful: Fresh and vibrant dishes from Southeast Asia". Malaysian style of cooking the fish is to fry them in vegetable oil until crispy brown but my hassle free version is to simply grill them on both sides with little oil. The fish is served at lunch together with rice, curry and vegetable stir-fry, or have it my way with the cucumber and fennel relish. Other type of fish you can use is mackerel, herring and salmon, and have them boneless if preferred.

Updated at: Thu, 17 Aug 2023 10:02:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories433.4 kcal (22%)

Total Fat22.5 g (32%)

Carbs26.9 g (10%)

Sugars19.4 g (22%)

Protein32.6 g (65%)

Sodium629.4 mg (31%)

Fiber4.6 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

6sardines

cleaned and scaled

1 tspground turmeric

½ tspcoarsely ground black pepper

½ tspfine sea salt

2 Tbspvegetable oil

Relish

4 Tbsprice vinegar

2 Tbspwhite sugar

1cucumber

spiralized into noodle-like strips

Instructions

Step 1

In a medium size bowl, mix well the vinegar and sugar together with 200ml of boiling water, until the sugar well dissolved. Toss the cucumber, fennel and chilli in the mixture until well mixed. Set aside for 10 minutes.

Step 2

Heat the grill to high and season the sardines with the turmeric, black pepper and salt. Brush the sardines with the oil. Grill for about 8 minutes on each side until nicely brown, blistered and cooked through. Transfer to a serving plate and put the relish on the side. Ready to serve.

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