Grilled sardines

Grilled sardines

By
From
Cairo Kitchen
Serves
4
Photographer
Jonathan Gregson

Before the Aswan Dam was built, the Nile used to throw silt into the Mediterranean Sea and the extra nutrients resulted in very large sardines. Nowadays, the silt is stopped at the dam and the sardines are smaller. These sardines can either be grilled on the barbecue or roasted in a medium oven. Either way, the sardines oily flesh has a delicious flavour and contrasts nicely with the spicy lemony sauce.

Ingredients

Quantity Ingredient
8 cleaned sardines

For the marinade

Quantity Ingredient
3 tablespoons olive oil
2 garlic cloves, finely chopped
1 fresh hot red chilli, finely chopped
2 teaspoons coarse salt
1 teaspoon ground cumin
1 tablespoon fresh dill, chopped

For the sardine sauce

Quantity Ingredient
1 garlic clove, chopped
1 fresh hot chilli, finely chopped
1 tomato, diced
1 tablespoon fresh coriander, chopped
2 tablespoons olive oil
1 lemon
salt

Method

  1. In a bowl, mix all the ingredients for the marinade together.
  2. Cover each fish inside and out with the marinade and set aside for 1 hour for the flavours to infuse the fish.
  3. In another bowl, mix all the ingredients for the sardine sauce together.
  4. Preheat a grill or barbecue to a medium-high heat.
  5. Place the sardines on the hot grill or barbecue and cook for 2 to 3 minutes each side. Serve with the sardine sauce drizzled over the fish.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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