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Japanese-style Escabeche of Sardines
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1/2 cup (125g) katakuriko (potato starch) or cornstarch
8 whole sardines
4 cups (litre) vegetable oil, for deep frying
1 onion, sliced
1 tablespoon roasted white sesame seeds
4 dried red chilies (whole)
4 pairs of pine needles or toothpicks, for skewers
Vinegar Mixture
1/2 cup (60g) castor sugar
1 cup (250ml) rice vinegar
1 teaspoon sesame oil
Method :
Anchovies or pilchards can be used for this recipe instead of sardines.
To prepare the vinegar mixture, combine the sugar, rice vinegar and sesame oil in a bowl and whisk until well combined and the sugar is dissolved.
Coat the sardines in the katakuriko then place them aside on paper towels for about 5 minutes.
Heat the oil in a heavy-based pan or wok over a medium heat until it reaches 180ºC (350ºF). test heat with a small piece of bread-when it crisps up and floats to the top, the oil is hot enough. Fry the sardines until golden brown. Drain on clean paper towels.
Combine the sardines with the vinegar mixture. Add the sliced onion, sesame seeds and chilies. Chill for 30 minutes. Knot the ends of the pine needles and thread sardines together in pairs. Serve and allowing two sardines per person.
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