Steamed Sardines
Steamed sardines in a zesty mandarin escabeche marinade... what a great summer lunch! And you can make this a couple of hours in advance!
Ingredients
- 10 fresh sardines
- ¼ cup red wine vinegar (60 ml)
- 1 ¼ cup water (300 ml)
- 2 cloves
- garlic powder
- 10 black peppercorns
- 1 small tangerine sliced
- 1 tsp lemon juice
- handful fresh parsley
- 1 tsp poppy seeds
- salt
Instructions
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Rinse the sardines, make sure all the scales are gone. Then place a bed of fresh parsley on the bottom of the large steam basket and place the sardines on it.
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Add the red wine vinegar, ¾ cup (180 ml) water, cloves, a tiny pinch of garlic powder, black peppercorns, half of the sliced tangerine, lemon juice and a pinch of salt to the bowl of the Cook Processor.
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Place the steam basket with the sardines on top of the Cook Processor bowl and place the steam lid on it. Select STEAM P1 and press Start to activate the program. Once it’s done, remove the steam basket from the bowl. Be careful, the steam in the bowl is still hot. Let the sardines cool.
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The ingredients in the bowl will have reduced quite well. Add the StirAssist to the bowl and pour in the remaining ½ cup (120 ml) of water.
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Close the bowl. Set the timer at 3 minutes and the temperature at 200°F (90°C). Press Start. Once done, remove the tangerine. Transfer the sardines to a small dish. Pour the vinegar on top of them. Then top with the rest of the sliced fresh tangerine and parsley.
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Cover with cling film or tinfoil and place the sardines in the fridge for 24 hours. Serve cold.
