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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!
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 2 people
Calories per serving 100 kcal
Ingredients
- 10 fresh sardines
- ¼ cup red wine vinegar (60 ml)
- ¾ cup water (180 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. Place them on a bed of fresh parsley on the bottom of a large steam basket. Steam the sardines for 8 to 10 minutes until cooked through. Let them cool down after that.
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In the meantime combine the red wine vinegar, ¾ cup (180 ml) of water, the cloves, a tiny pinch of garlic powder, the black peppercorns, half of the sliced tangerine, the lemon juice and a pinch of salt in a medium saucepan.
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Place the pan over medium heat until hot and let the mixture cook for 6 to 7 minutes until the liquid has reduced by almost half. Then let the mixture cool down.
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Place the sardines in a small baking dish and pour the vinegar mixture on top of them. Top with the rest of the sliced fresh tangerine and extra parsley.
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Cover with cling film or tinfoil and place the sardines in the fridge for 24 hours. Serve cold.
