Directions

Coat the sardines in the sake, wipe away excess moisture and sprinkle pepper on the skin side.
Remove the tomato stem, and slice into 4 thick pieces.
Julienne the shiso, then quickly rinse and pat dry.
Heat 1/2 Tbsp of the olive oil in a fry pan over medium heat, then saute both sides of (2) and remove. Sprinkle with the salt and black pepper.
Quickly wipe the fry pan and heat the remaining olive oil over medium heat. Lightly cover (1) with flour, then saute skin-side up for 2 to 3 minutes. Turn over and saute further for 2 minutes.
Wipe the oil from the pan, add in (A) and lightly coat the sardines. Serve onto plates with a side of (4) and topped with (3).

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Cooking Basics

Tomatoes - rounds

Use the tip of the knife to remove the tomato stem, and slice at consistent widths from end to end.

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.