NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Sardines (canned in water)

1 tbsp Gochujang

1 tbsp Tamari

1 tsp Sesame oil

1 tbsp Lime juice

1 clove Garlic

0.5 tsp Fresh ginger

1 cup Cucumber

0.25 tsp Red pepper flakes

PREPARATION

• 1

  In a small mixing bowl, whisk together the gochujang, tamari, lime juice, sesame oil, minced garlic, and grated ginger until the sauce is smooth and emulsified.

• 2

  Gently remove the sardines from the tins and place them on a plate lined with paper towels; pat them very dry to ensure they sear properly rather than steam.

• 3

  Heat a medium non-stick skillet over medium-high heat until hot.

• 4

  Place the dried sardines in the skillet and sear for 2 to 3 minutes per side until the skin is lightly browned and crisp.

• 5

  While the sardines are searing, slice the cucumber into thin rounds and arrange them on a serving plate as a cooling base.

• 6

  Transfer the warm sardines to the plate, drizzle with half of the spicy seafood sauce, and serve the remaining sauce on the side for dipping.

• 7

  Garnish the entire dish with red pepper flakes for an extra kick of heat.