Lemongrass Kaffir Lime Sardines: Zest Meets Sea

Dive into the vibrant flavours of Southeast Asia with our Pan Fried Lemongrass Kaffir Lime Leaves Marinated Sardine Fillets. This dish combines the delicate essence of lemongrass and the aromatic notes of kaffir lime leaves, creating a symphony of taste that will transport you to tropical shores. The sardine fillets, bathed in this exquisite hand-crushed marinade, are then crisped to perfection in a hot pan. Serve it up with lemon slices for a zesty finish that will leave your taste buds tingling.

Lemongrass Kaffir Lime Sardines: Zest Meets Sea

Dive into the vibrant flavours of Southeast Asia with our Pan Fried Lemongrass Kaffir Lime Leaves Marinated Sardine Fillets. This dish combines the delicate essence of lemongrass and the aromatic notes of kaffir lime leaves, creating a symphony of taste that will transport you to tropical shores. The sardine fillets, bathed in this exquisite hand-crushed marinade, are then crisped to perfection in a hot pan. Serve it up with lemon slices for a zesty finish that will leave your taste buds tingling.
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 1 hour
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine Asian
Servings 4 servings
Calories 15 kcal

Ingredients
  

  • 250 grams sardine fillets
  • 2 lemongrass stalks finely chopped
  • 4 kaffir lime leaves thinly sliced
  • 1 dried bird’s eye chili minced (adjust to your spice preference)
  • 1 tsp salt
  • 4 tsp palm sugar or brown sugar as a substitute
  • Dash of lemon juice
  • 2 tbsp white wine
  • Flour for dusting
  • Lemon slices for garnish

Instructions
 

  • In a mortar and pestle, combine the finely chopped lemongrass, sliced kaffir lime leaves, minced bird’s eye chili, salt, palm sugar, and white wine. Gently grind and crush the ingredients until they form a fragrant, paste-like marinade. Squeeze in a dash of lemon juice and mix until well incorporated. This hand-crushed blend will infuse the sardine fillets with intense flavours.
  • Place the sardine fillets in a shallow dish and spoon the hand-crushed marinade over them. Ensure that each fillet is generously coated. Cover and let them marinate in the refrigerator for at least one hour, allowing the flavours to meld with the fish.
  • After marinating, remove the sardine fillets from the dish, allowing any excess marinade to drip off.
  • Lightly dust each sardine fillet with flour, ensuring they are evenly coated. This will create a delicate crispy texture when pan-fried.
  • Heat a fry pan over medium-high heat and add a touch of oil. Carefully place the coated sardine fillets into the hot skillet. Pan-fry them for about 2-3 minutes on each side or until they are golden brown and crispy. Be gentle when flipping to avoid breaking the fillets.
  • Transfer the pan-fried sardine fillets to a serving platter. Garnish with lemon slices for a fresh, zesty touch. You can also serve this dish with a side of steamed rice or a light salad for a complete meal.

Video

Notes

• If you prefer a milder spice level, you can remove the seeds from the dried bird’s eye chili or omit it altogether.
• Adjust the marinating time to your preference; longer marination will intensify the flavours.
• This dish pairs wonderfully with a crisp white wine or a citrusy cocktail for a delightful dining experience.

Nutrition

Calories: 15kcalCarbohydrates: 4gProtein: 0.02gFat: 0.01gSodium: 590mgPotassium: 3mgSugar: 3gVitamin C: 0.04mgCalcium: 1mgIron: 0.04mg
Keyword easy recipe, Entertaining
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