Sardine Curry Marinade Recipe | Kikkoman Corporation

Sardine curry topped with fresh vegetables.

Cooking time

20min

Calories

468kcal

Sodium

600mg

Nutrition facts are for one serving.

Directions

Cut the cherry tomatoes in half. Divide the bell pepper into rings. Cut the onion in half, then divide one half into many individual thin slices.
Remove the head from the sardines, remove the innards, cut into three pieces, then each in half.
Mix (A), soak (2) for 5 min. Lightly shake off the juice, cover in flour and fry in cooking oil.
Place (3) and (1) in a deep dish, mix (B) and pour on.

Cooking Basics

Onions - thinly sliced

[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.

[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.

Sardines - how to butterfly

1. Remove scales (de-scale)

Move the tip of the knife from the tail towards the head to scrape off the scales.

2. Chop off the head

Place the knife at the base of the pectoral fin and chop off the head in one motion.

3. Remove the innards

Cut away the edge of the belly from the head to the anal fin with a knife. Open the belly and use the knife to scrape out the innards.

4. Split open with hands

At this point, wrap the innards up in a newspaper, throw these away and rinse the sardine with water and then pat dry to remove excess moisture. Put your thumb inside the cut near to the top of the backbone, then slide this down towards the tail to split open.