Sardine Bruschetta

It is rare to find fresh sardines in the tropics. When I saw them in the market, I wasted no time in taking away 2.5 kilos of the delicate fish. For the sardines, I use a Japanese marinate made from mirin, sake, soy sauce, sugar and rice vinegar. The fish is lightly powdered with plain flour, then pan fried in medium heat in a non stick pan. Layer and layer of the marinate is applied until the skin appear to have a shiny glaze.


It is easy to debone sardine. Once the head and guts are removed, use a paring knife to free up on half of the meat from the bone. When the bone is exposed, you can lift it up with your fingers and pulling slowing towards the tail end.