Grilled Miso Sardines

Grilled Miso Sardines

Smoky grilled sardines glazed with a sweet-savory miso marinade, ready in minutes.

Total 1 hr Makes 4 servings Calories 260/serving

Dietary

Pescatarian, Dairy free, Nut free

Allergens

Fish, Soy, Sesame

Fresh whole sardines get a quick marinade of miso, mirin, and sake before hitting a hot grill, char developing on the skin while the flesh stays moist and flaky. Inspired by Japanese izakaya fare, this dish pairs well with steamed rice and pickled vegetables for a light dinner or appetizer.

Ingredients

  • 8 whole sardines, scaled and gutted
  • 3 tablespoons white miso paste
  • 2 tablespoons mirin
  • 1 tablespoons sake
  • 1 tablespoons granulated sugar
  • 1 teaspoons soy sauce
  • 1 tablespoons neutral oil, for grill grates
  • 1 teaspoons toasted sesame seeds, for garnish
  • 2 scallions, thinly sliced, for garnish
  • 1 lemon, cut into wedges

Method

  1. Rinse the sardines under cold water and pat dry with paper towels. Make two shallow diagonal slashes on each side of the fish to help the marinade penetrate and allow even cooking.

  2. In a small bowl, whisk together the miso paste, mirin, sake, sugar, and soy sauce until smooth.

  3. Place the sardines in a shallow dish and coat both sides with the miso mixture. Cover and refrigerate to marinate.

  4. Preheat a grill or grill pan to medium-high heat and brush the grates lightly with oil.

  5. Remove the sardines from the marinade, letting excess drip off, and place them on the hot grill.

  6. Grill the sardines for 4 minutes per side, until the skin is charred in spots and the flesh flakes easily with a fork.

  7. Transfer the sardines to a platter, scatter with sesame seeds and sliced scallions, and serve with lemon wedges.

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    Grilled Miso Sardines

    Fresh whole sardines get a quick marinade of miso, mirin, and sake before hitting a hot grill, char developing on the skin while the flesh stays moist and flaky. Inspired by Japanese izakaya fare, this dish pairs well with steamed rice and pickled vegetables for a light dinner or appetizer.

    1 hr 4 servings 260 cal

    Ingredients

    • 8 whole sardines, scaled and gutted
    • 3 tablespoons white miso paste
    • 2 tablespoons mirin
    • 1 tablespoons sake
    • 1 tablespoons granulated sugar
    • 1 teaspoons soy sauce
    • 1 tablespoons neutral oil, for grill grates
    • 1 teaspoons toasted sesame seeds, for garnish
    • 2 scallions, thinly sliced, for garnish
    • 1 lemon, cut into wedges

    Method

    1. 1

      Rinse the sardines under cold water and pat dry with paper towels. Make two shallow diagonal slashes on each side of the fish to help the marinade penetrate and allow even cooking.

    2. 2

      In a small bowl, whisk together the miso paste, mirin, sake, sugar, and soy sauce until smooth.

    3. 3

      Place the sardines in a shallow dish and coat both sides with the miso mixture. Cover and refrigerate to marinate.

    4. 4

      Preheat a grill or grill pan to medium-high heat and brush the grates lightly with oil.

    5. 5

      Remove the sardines from the marinade, letting excess drip off, and place them on the hot grill.

    6. 6

      Grill the sardines for 4 minutes per side, until the skin is charred in spots and the flesh flakes easily with a fork.

    7. 7

      Transfer the sardines to a platter, scatter with sesame seeds and sliced scallions, and serve with lemon wedges.