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Sardines with Ginger recipe

Sardines with Ginger recipe

  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Sardines

A nice lunch or light supper for two. Fresh sardines or mackerel are pan fried and served in a Japanese-style ginger sake sauce.

3 people made this

IngredientsServes: 2

  • 1 teaspoon seasame oil
  • 4 sardines or mackerel fillets
  • 2 teaspoons chopped ginger
  • 1 and 1/2 tablespoons soy sauce
  • 3 tablespoons sake
  • 1 and 1/2tablespoons mirin (sweet Japanese rice wine)
  • 2 spring onions, finely chopped

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Heat oil in a frying pan over medium heat. Cook sardines on high, flipping until both sides are evenly cooked.
  2. Mix the remaining ingredients together for the sauce.
  3. Remove sardines from the pan, arrange on two plates and pour sauce over the top.
  4. Garnish with more spring onion, if you like.

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Grilled Sardines With Lemon, Garlic, and Paprika Recipe

Despite their small size, fresh sardines have a lot going for them. They're rich in omega-3 fatty acids, so they're good for you. They're a sustainable source of seafood, so they're good for the oceans and planet. They're also incredibly inexpensive, so sardines are easy on your wallet as well. And with a rich, meaty flavor (think mackerel), sardines simply taste great—but especially so when grilled.

In fact, grilled sardines are a common menu item at many a Spanish tapas joint, where the small fish are enjoyed like corn-on-the-cob, eaten with the hands right off the bone (and yes, cutlery can be used as well).

When grilled, sardines usually need nothing more than a spritz of lemon juice and a sprinkling of sea salt. But I do like to marinate the strongly flavored fish in olive oil, lemon juice, and garlic before they hit the flames. A bit of smoked Spanish paprika in the marinade also helps to echo and extend the smoke and char from the hot grill.

Because of their small size, sardines make for a quick and easy to prepare finger food option, and when quickly crisped over an open flame, they are also great when paired with a glass of Rioja or a cold beer.

Punchy-Crunchy Ginger Salad (Gyin Thoke)

In making the salad, I wasn’t exact on the measurements, but wanted to include them as a rough guide. Feel free to add a little more or less of each as you like.
1/3 cup julienned pickled ginger (recipe below)
1/4 cup toasted pumpkin seeds
1/4 cup toasted sesame seeds
1/4 cup baked spiced yellow split peas (recipe below)
1/4 cup roasted peanuts
1/4 cup fried garlic chips
1/4 cup fried shallots
1/4 cup fried long red hot chiles
1/2 medium Napa cabbage (about 2 cups shredded)
1/2 head radicchio, shredded
2 small-medium tomatoes, cut into wedges
Fish sauce-lime juice vinaigrette (recipe below)

Add all salad ingredients to a large bowl. Toss with dressing.

To Fry the shallots, garlic, and chiles:

1 cup oil (used grapeseed)
5-6 red shallots, thinly sliced
5-6 garlic cloves, thinly sliced
2-3 long red hot chiles, thinly sliced
Sea salt

Line a plate with paper towels.

Place a wide, heavy, deep-sided skillet or large, stable wok over medium-high heat. Heat the oil. Toss in a slice of shallot. As the oil heats, the shallot slice will rise to the surface. When it’s reached the surface, add the remaining shallots, carefully, so the oil doesn’t splash. Lower the heat to medium, keeping a close eye.

Stir gently and frequently with long-handled wooden spoon or spider. If the shallots begin to brown too quickly lower the heat. After 10 minutes, they should start to turn golden. Continue to cook, another 3 minutes or so, until they turn golden brown.

Use a spider to lift the shallots out of the oil. Let them briefly drain and then transfer to the paper towels. Gently separate any clumps, sprinkle with sea salt, and allow the shallots to air dry 5 to 10 minutes.

Once cooled, the shallots can be stored in a clean, dry jar (sealed tightly).

Let the oil cool and then transfer to a clean, dry glass jar. Store in a cool dry place (I used the reserved oil in the fish sauce-lime juice vinaigrette).

Repeat the same process (I used the same oil to fry the shallot, garlic and chiles), frying the garlic until golden brown and chiles until water content cooks out and crispy, noting that cooking times will vary. Always keep a close eye when deep frying. Make sure they don’t burn, otherwise they will be bitter.

Spanish Sardines Recipe: Preparing Finger Foods for Kids

One of my favorite dishes is Spanish sardines. I’ve hand-picked some of the best and quickest Spanish sardines’ recipes to prepare. No matter where you go, you’ll always find a delicious sardine appetizer dish that captures the taste of your children. If you want to prepare some on your own, here’s a list of Spanish sardine finger foods that your kids will enjoy!

Spanish Sardines on Toast

This is one of the simplest recipes on the list. We all know that kids love toast. Zeeka can survive just by eating toast the entire day! haha! There’s just something about it that attracts children’s taste buds. On its own, toast is great, but with sardines it’s even better. The sardine and toast combination is a kids’ favorite. It’s also a healthier option for children to munch on.

This omega-3 packed finger food will only take around three to five minutes to make. You can simply top a slice of whole-wheat bread toast with Spanish sardines. To spice things up, you can add garlic, squeeze a bit of lemon, and some salt and pepper. You can get creative with what your kids want to add on top of this appetizer.

Spanish Sardines Cream Spread with Crostini

We all know that Spanish sardine spread definitely goes well with bread, crackers, and biscuits. But for this recipe, we’ll go with crostini’s since they are the perfect base to pair the Spanish sardine cream spread with. Kids love sardine cream spreads because of its salty taste and mild, creamy texture.

You can buy the crostini’s in your local grocery stores or make them yourself. If you want to make your own crostini’s, cut a baguette into thin slices then toast it until its crisp. To make the spread, start by heating up a pan over moderate heat, you could use the oil the comes with the sardines but you could add a dash of olive oil, it’s up to you. Sauté diced onions and garlic for three minutes then add the sardines. Using your spatula, cut the sardines into smaller pieces. In a separate bowl, whip cream cheese with cream using a whisk, season with salt and pepper, add the sautéed sardines and blend it well. Serve it on top of the crostini.

Spanish Sardine Pate

Most people associate pate with shredded pork cooked in fat. Often wrapped in pastry this cold paste is delicious when made with sardines as a base. What’s amazing about sardine pate’s the fact that you can use certain ingredients to make its texture feel like pulled pork was used. This Spanish sardine recipe is a hit with the young ones.

It’s extremely easy to make this pate. Simply combine your two cans of Spanish sardines, seven ounces of cottage cheese, seven ounces of Greek yogurt, chopped green onions, a pinch of paprika and lemon juice in a food processor or blender. Blend until it’s smooth and serve on toast or crackers. The portions mentioned will make enough for six to eight kids. Ready your ingredients for your next batch because the kids will surely ask for more.

Sardine Pizza (my own personal favorite!)

Come on, we all know that kids love pizza. Home-made pizza? Even better! You can enjoy making this pizza with your kids to make the whole experience fun and exciting. The opportunity to add whatever toppings you want to make this dish delicious is up to you and your children. Great pizza starts with a good pizza dough and pizza sauce.

Start by preheating your over to 500 degrees Fahrenheit. You can purchase pre-made dough or make your own from scratch. Place your dough on a flour dusted baking tray and brush your pizza sauce over. Now, this is where the fun begins, add your desired toppings over the sauced dough. If you have no idea what to put, here’s what we suggest. A handful of arugula, thinly sliced onions, chopped garlic, and tomatoes. Add the drained can of Spanish sardines to complete your toppings. Bake in the oven for 10 to 12 minutes. Remove from the oven and let your kids enjoy your wonderful creation.

Spanish Sardine Fish Cake

Kids love munching on foods that is crunchy on the outside and soft on the inside. The texture of these fish cakes alone will make this appetizer a kid’s favorite. It may seem complex to make sardine fish cakes but in fact, they’re pretty easy. It will take an estimated total of one hour to prep and complete this dish.

We’ll focus on a fish cake recipe that can serve up to four children. What you’ll need are 600g of potatoes cut into chunks, two 120g cans of Spanish sardines, four table spoons of chopped parsley, one small lemon, three tablespoons of light mayonnaise, four tablespoons of greet yogurt, one tablespoon of seasoned plain flour, and four teaspoons of sunflower oil.

To start, cook the potatoes in boiling salted water for about fifteen to twenty minutes. While your potatoes are boiling, you can coarsely mash the drained Spanish sardines in a bowl. Mix three tablespoons of chopped parsley and the lemon juice. On a separate bowl, mix the mayonnaise and Greek yogurt with some of the parsley. Heat half of the oil in a non-stick frying pan and fry the fish cakes for three to four minutes on each side until they’re crisp and golden. Finally, serve with mayonnaise. The delicious and flavorful taste of this Spanish sardine recipe is something that your children will love.

Key Takeaway

There are a multitude of ways you can prepare Spanish sardines. These are but a few favorites that children from all over the world love. These recipes won’t take you hours to prepare and cook. You can serve these when your kids have friends over or at children’s parties.

Roasted cochin style sardines recipe

Roasted sardines marinated in a spicy sour marinade from the Konkan coast.


  • 12 Large sardines
  • 12 Large sardines
  • 12 Large sardines
  • 1 tbsp Garlic and ginger paste
  • 1 pinch Sea salt
  • 0.5 Lime, juice
  • 1 tbsp Garlic and ginger paste
  • 1 pinch Sea salt
  • 0.5 Lime, juice
  • 1 tbsp Garlic and ginger paste
  • 1 pinch Sea salt
  • 0.5 Lime, juice
  • 15 Curry leaves
  • 0.5 tsp Black mustard seeds
  • 1 tsp Deghi mirch
  • 0.2 tsp Fennel seeds
  • 0.5 Star anise
  • 0.5 tsp Salt (adjust to taste)
  • 1 Medium onion, chopped
  • 75 ml Kokum juice (fish tamarind)
  • 15 Curry leaves
  • 0.5 tsp Black mustard seeds
  • 1 tsp Deghi mirch
  • 0.2 tsp Fennel seeds
  • 0.5 Star anise
  • 0.5 tsp Salt (adjust to taste)
  • 1 Medium onion, chopped
  • 2.6 fl oz Kokum juice (fish tamarind)
  • 15 Curry leaves
  • 0.5 tsp Black mustard seeds
  • 1 tsp Deghi mirch
  • 0.2 tsp Fennel seeds
  • 0.5 Star anise
  • 0.5 tsp Salt (adjust to taste)
  • 1 Medium onion, chopped
  • 0.3 cup Kokum juice (fish tamarind)
  • 75 ml Coconut oil
  • 5 Curry leaves
  • 0.2 tsp Mustard seeds
  • 2.6 fl oz Coconut oil
  • 5 Curry leaves
  • 0.2 tsp Mustard seeds
  • 0.3 cup Coconut oil
  • 5 Curry leaves
  • 0.2 tsp Mustard seeds


  • Cuisine: Indian
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 15 mins
  • Cooking Time: 25 mins
  • Serves: 4


  1. Pre-marinade the sardines with the 1st stage marinade ingredients.
  2. Blitz all the ingredients for the Kokum massala (2nd stage marinade), until smooth and set aside.
  3. Temper the marinade, heat coconut oil in a small pan.
  4. Add mustard seeds and allow to pop, add curry leaves followed by the kokum massala.
  5. Cook out until the marinade comes together and thickens.
  6. Allow to cool and sprinkle in fresh coriander and check for seasoning.
  7. Coat the fish in the cooked kokum massala.
  8. Pre heat the oven to 180°C.
  9. Place the fish on the top shelf and roast for 10/15 minutes depending on the size of the fish.
  10. To check that the fish is cooked pull on the dorsal fins and if the fish is done it will come away easily.
  11. Serve with a simple salad of red onion, tomato and mixed leaves.

Also worth your attention:


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Prepare the ingredients like peeled and sliced langka, coconut milk, canned sardines in tomato sauce, garlic, onion, ginger, sugar, salt, fish sauce, and pepper. You first saute garlic, onion, and ginger. When onion turns translucent, throw in the jack fruit and cook for a few minutes.

Add the sardines together with the sauce and mix-in with the other ingredients. Let simmer for 3 minutes. Pour the coconut milk and add salt, sugar, fish sauce, and pepper to season. Stir gently and simmer until jack fruit is tender. Before serving taste and adjust seasoning if needed.

Ingredients of Spiced Sardines

  • 8 medium sardines
  • 1 teaspoon turmeric
  • 6 tablespoon all purpose flour
  • salt as required
  • 1 tablespoon lemon juice
  • 1 pinch red chilli powder
  • 1/2 teaspoon garlic paste
  • 3 tablespoon refined oil

How to make Spiced Sardines

Step 1

To prepare the delicious Spiced Sardines, start by scaling and cleaning the fish with cold water. Then, dry them using an absorbent paper and cut a couple of slits on it.

Step 2

Now, take a bowl and add red chilli powder, turmeric, garlic paste, lemon juice, and salt. Mix them together and rub an even layer of the mixture on the fish. Place them on a tray and refrigerate for 3-4 hours.

Step 3

Next, take a shallow pan over medium flame and heat oil in it. On a plate, spread the flour and roll the marinated fish in it. When the oil is hot enough, place the fish in the pan and shallow fry till it turns golden in colour.

Step 4

Transfer the cooked sardines to a plate lined with absorbent paper to drain the excess oil and fat. Then, transfer them to a serving tray and serve them with a side of your favourite dip. Enjoy the delicious Spiced Sardines!

Tallyanche Suke / Sardine Dry

Sardines is one of the healthiest fish and can be consumed by almost everybody. We call them Talle in Goa(India) . They have many health benefits like preventing heart diseases, certain types of cancers and also builds immune system. Also very good for the skin glow.

Sardines are small, oily fish and you can even get them in cans but it is always better to consume fresh ones rather then canned ones. This small and tasty fish is very popular in Goa and tastes delicious whatever dishes you prepare out of them. You can fry them , make fish curry or grill them. But today , I am showing you a very popular Authentic Goan recipe called Tallyanche suke or sardine dry which is simple , best and quick fresh sardines recipe. In this recipe, make sure you use Tefla (Sichuan Pepper) for nice aroma and kokum for sour taste . Tefla(Sichuan Pepper) are small round spices used in Indian,Chinese and Nepali Cuisines. Refer to Sichuan Pepper wiki for the information. This dish goes as a side with fish curry rice for lunch or dinner.

Make sure you buy small sardines for this recipe, because the bigger ones smell a lot. You can always fry the bigger sardines. Use lots of Turmeric powder to hide the smell.

If you are looking for fish recipe ideas, go for my fish recipes section. I have listed down all the healthy fish recipes and which are also easy to prepare .

Serves: 3

Preparation Time: 10 Minutes

Cooking Time : 10 Minutes


  • 10-12 Small Sardines
  • Salt
  • 1 Inch Piece Ginger
  • 10-12 Tefla/ Sichuan Pepper
  • 1 Teaspoon Haldi/Turmeric Powder
  • 1 Teaspoon Red Chili Powder
  • 2 Slit green chilis
  • 5-6 Dry Kokum
  • Handful of dry desiccated coconut or grated fresh coconut


Remove and throw away the head and tail of Sardines. Remove everything out from the belly , wash them thrice or four times using water.

Apply a teaspoon of salt and keep it aside for 10 minutes.

In the meantime, Crush the garlic piece using mortar pestle and keep aside.

Also crush Sichuan Pepper for a few seconds to release the flavors. Don’t have to make powder of it. Just crush using mortar pastle for few seconds.

In a medium saucepan, drop in Sardines.

Add turmeric powder, chili powder, crushed ginger and slit green chilies.

Add coconut and 1/4 Cup water and keep it on heat. Mix gently.

Cover and cook for 10 minutes on low heat.

Remove cover, and check if the fish is done using toothpick.

Switch off the stove and add Salt, dry kokum and crushed Sichuan Pepper.

Mix by shaking the saucepan because at this point, sardines are cooked and delicate and if you mix with spoon or spatula too much, then they might release fish bones all over in the dish and mess it up. Remove from heat and serve with fish curry rice as sides.

Paper Bag Cooked Sardines!

Home » Recipes » Paper Bag Cooked Sardines!

About this recipe

A quick meal packed with great micronutrients and ready in minutes. A firm favourite of mine when I was on late shifts in Emergency. This recipe combines the great Asian flavours of soy, ginger and lemongrass with a fish that a lot of people are afraid to try. It is a fantastic source of long chain Omega 3 fatty acids that our western diets tend to lack and is essential for brain development. Try this recipe out after a busy day at work, you won’t be disappointed and it’s very quick!

  • 3x fillets Sardines (about 75g each)
  • 1 Carrot speedy peeled
  • ½ Courgette speedy peeled
  • ½ Shallot Julienned
  • ½ tsp red Chilli flakes
  • 5 baby Tomatoes halved
  • 10g Coriander roughly chopped
  • 5cm stalk Lemongrass bruised
  • a thumb of Ginger grated
  • 20g Snowpea Shoots roughly chopped
  • 3 tsp Soy Sauce
  • ½ Lemon juice and zest
  • 2 tbsp Sesame Oil or Coconut Oil

Preheat the oven to 200C fan

WRAP all the ingredients together in a large sheet of baking paper with the fish on top

CRIMP the sides tightly and dress with oil

BAKE in a oven at 200C for 8 minutes

Serve with a simple salad or brown rice

15 Canned Sardine Hacks for a Better Snack

If you’re unsure how to eat canned sardines, we have some intriguing ideas for you. Usually tinned sardines are thought of as a last resort for when you can’t be bothered to cook, if not relegated to apocalypse food, but we urge you to reconsider. The small, oily, silvery fish are inexpensive, easy to prepare, and loaded with things that are good for you, like omega-3 fatty acids and calcium. They’re also delicious!

Here are 15 creative serving suggestions for what to do with canned sardines:

Portuguese Sardine Salad

This recipe from chef George Mendes of Michelin-starred Aldea in New York, is a great fresh and healthy option that combines multiple textures and flavors (sweet, smoky, salty, tangy, herbaceous, and a little funky) for a perfectly balanced lunch. Check out the chef’s book, “My Portugal,” for more of his recipes.


  • 2-4 red bell peppers, washed and thoroughly dried
  • romaine lettuce hearts, washed and thoroughly dried
  • fresh Italian flat leaf parsley, washed and thoroughly dried
  • extra-virgin olive oil (chef Mendes likes Casa Migmag)
  • sherry vinegar
  • smoked paprika (chef Mendes likes La Dalia)
  • 1 can Portuguese sardines (chef Mendes likes the Porthos brand Bela is another good Portuguese brand)
  • salt
  • freshly ground white pepper


2. Toss the whole peppers with olive oil and a generous sprinkle of salt, then roast on a cookie sheet for 30 minutes, or until charred, turning about every 5 minutes. (Alternatively, blister the peppers over hot coals or an open flame.)

3. Place peppers in a bowl, cover with plastic wrap, and let stand for 15 minutes to further soften them and loosen their skins.

4. Use a spoon or the back of a knife to scrape most of the blackened skin off the peppers, but leave a few specks on for a smoky flavor. Cut off the stem end of the peppers and slice them in half lengthwise, then remove the veins and seeds. Cut the flesh into strips, mimicking the shape of the sardine filets.

5. Place the strips of pepper in a bowl and add 2-3 tablespoons of olive oil, and 2-3 tablespoons of sherry vinegar. Sprinkle in some smoked paprika to taste, mix well, and reserve. The chef recommends making these 1 to 2 days in advance, but if you’re short on time, as little as 5-10 minutes will do.

6. When ready to assemble the salad, slice the romaine into bite-size pieces and mix with whole parsley leaves to taste (as many or as few as you like).

7. Drain sardines and cut in half lengthwise, then remove and discard the bones and excess skin if you prefer (leave them be if you like a more rustic preparation). Roughly cut sardines into small pieces and mix with the lettuce and parsley. Add some of the juice from the pickled roasted peppers and mix again to coat.

8. On a plate, make a base layer of pickled roasted peppers, layer the lettuce-herb-sardine mixture on top, and finish with another drizzle of olive oil, a sprinkle of sherry vinegar, sea salt, and freshly ground white pepper, plus a few more pepper strips for a pop of color.

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