Sardines in a Japanese Vinegar

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Sardines		6
Potato starch or cornflour		as required
Carrot (medium)		1
Onion (medium)		1
Fennel bulb		1
Marinade:
Water		100ml
Sugar		3 tbsp
Vinegar		4 tbsp
Soy sauce		2 tbsp

Method

Prep

5min

Cook

10min

Prepare the sardines then dredge with the potato starch.

Mix all the marinade ingredients together in a bowl.

Put lots of oil in a frying pan on medium heat and fry the sardines, skin side down.

Don't touch the sardines, let the skins crisp up.

Turn the sardines over and fry for a further 2 minutes then transfer into the marinade at Step 2.

In the same frying pan, add some more oil on medium heat.

Fry the finely sliced carrot, onion and fennel until nicely browned.

Add the fried vegetables into the marinade bowl and allow to cool. Put in the fridge for about 2 hours before serving.

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