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Recipe |
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GINGERED SARDINE
(Japanese)
INGREDIENTS (4 servings):
20 sardines ("iwashi"), 15 g ginger ("tsuchi-shoga")
(A): 120 ml fish and kelp-flavored stock ("nidashijiru"), 60 ml soy sauce ("shoyu"), 40 ml sweetened cooking "sake" ("mirin"), 40 ml "sake" (Japanese rice wine), 1 1/2 tablespoon sugar, 1 tablespoon vinegar
HOW TO COOK:
- Remove fish heads and clean.
- Cut ginger into matchstick-size pieces.
- Preheat high-speed gas oven to about 460F (230C). Put (1), (2) and (A) in oven ware, place parchment paper drop lid directly on ingredients and cover with another tight-fitting lid. Cook in gas oven about 15 minutes; leave in oven for another 15 minutes. Alternatively, fish can be simmered on stove.
Nutritional value
calories: 463 kcal, protein: 37.5 g, fat: 25.9 g, carbohydrate: 11.4 g, fiber: 0 g, calcium: 136 mg, iron: 3.6 mg, sodium: 1,749 mg, potassium: 724 mg, vitamin A: 113 IU, vitamin B1: 0.07 mg, vitamin B2: 0.71 mg, vitamin C: 2 mg, salt: 4.4 g
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