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Ginger sardines
15’
Recipe for 4 people
Second Courses
PREPARATION

Clean the sardines, remove the bones without splitting the fish and wash. Pat dry with kitchen paper and close again.
 
Thinly slice the ginger.
 
Remove the seeds from the cardamom pods and grind with a mortar together with the coriander.
 
Clean, wash and dice peppers.
 
Chop the tomatoes and keep them to one side.
 
Wash the spring onions, then trim off the roots as well as any ragged ends at the top of the green part. Wash again and slice.
 
Cook the coriander, chopped spices, spring onion, pepper in a few drops of oil for about 10 minutes. Add tomatoes, salt and continue cooking for another 4 minutes ; add sardines, mix together to marinate in the cooking sauce, place a lid on top and leave to cook for 5- 6 minutes.
 
Place the sardines on spoons or small finger food bowls and serve at once.
 
INGREDIENTS
  • Red Datterino Tomato in tomato juice
  • 12 sardines
  • 2-3. 4 mm slices of ginger
  • 5 coriander seeds
  • 180 g datterino tomatoes in sauce
  • ½ red peppers
  • 2 spring onion
  • 4 spoons extra virgin olive oil
  • Lemon rind
  • Salt