Sardine in spiced dark vinegar sauce

Mediterranean sardines

Lots of beautifully fresh sardines in the market, at just 3Euro a kilo. Mediterranean sardines are smaller and less oily than the Atlantic version, very dry texture after normal searing, so need a bit of help in making them tasty. Sardines prepared in this way can keep for a while in the fridge, it is worth making a bigger portion. 
 

1. Sweat young leek, ginger and garlic until soft, add balsamic vinegar, soy sauce, star anis, cloves and black pepper, add a cup of water, simmer gently for at least half an hour, longer better. 

Mediterranean sardines

1. Make a slit at the back of the fish below the head, break the bone and gently pull out the complete internal organs. 

Mediterranean sardines

2. On medium heat in a wide pan with some oil, slowly sear each side of fish until firm, lightly golden.

sardines in spiced dark vinegar sauce

3. While hot, pour the dark sauce on top of sardines, marinate for at least 15 minutes before serving.