Sardines with Black Bean and Ginger

Karen Chan

Ingredients:

110g Safcol Sardines in Springwater, drained
2 tbsp oil
1 clove garlic, sliced
2 slices ginger, julienned
2 spring onions, cut to 2cm lengths
1 tbsp brandy (you may substitute this with Chinese cooking wine)
2 tsp black bean sauce (available in the Asian food aisle of supermarkets or Asian grocer)

Sauce Mix:

1 tsp soy sauce
1/2 tsp sesame
½ tsp sugar
1/3 cup water

To Serve:

Dash of white pepper
Extra spring onions, fresh coriander and julienned red chillies for garnish

Method:

In a small bowl, mix together all ingredients for sauce mix and set aside.
On a serving plate, gently remove the sardines from the tin and place on a heat-proof serving dish.
In a hot pan on medium heat, add the oil and then fry ginger, garlic and spring onions until slightly brown.
Add black beans and fry for another minute.
Gently pour in the brandy and then add the sauce mix. Bring to simmer and remove from heat.
Spoon the black bean sauce onto the sardines, ensuring the sauce is drizzled on all the sardines to enable residual heat to warm the fish. Garnish with a dash of white pepper, coriander, spring onions and chilies.
Serve with piping hot rice for a light meal or as a complementary dish at a main meal.

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