About the author: Chichi Wang took her degree in philosophy, but decided that writing about food would be much more fun than writing about Plato. She firmly believes in all things offal, the importance of reading great books, and the necessity of three-hour meals. If she were ever to get a tattoo, it would say "Fat is flavor." Visit her blog, The Offal Cook.
- Yield:4 to 6 as an appetizer
- Active time: 20 minutes
- Total time:2 hours and 20 minutes
- About a dozen sardines, or three per portion, cleaned and gutted
- 1 tablespoon salt
- 1 teaspoon sugar
- 2 tablespoons light soy sauce
- 1/4 cup rice wine
- One 2-inch piece of ginger, washed and thinly sliced
- Sections of lemon, for squeezing over the fish
Blot sardines on paper towels to remove excess moisture.
In a medium-sized mixing bowl, combine salt, sugar, soy sauce, rice wine, and ginger. Line up sardines on a platter and pour marinade on top, distributing liquid evenly. Cover platter with plastic wrap and refrigerate for at least 2 hours and up to one day.
When ready to serve, turn on the broiler in oven and pat fish dry with paper towels. Line fish on a pan or skillet. Drizzle olive oil over the skins. Broil until skins are lightly brown and flesh has just begun to flake, about 3 to 5 minutes. Remove from broiler and squeeze on lemon juice, if desired. Serve immediately.