Photograph of the finished Sarde in saor

Italy · Cá mòi chiên ngâm hành giấm kiểu Venice

Sarde in saor

1 hr Hands-on time + 24 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh sardines Fresh sardines 480 g
  • Photograph of Onion Onion 4
  • Photograph of Rice vinegar Rice vinegar 160 ml
  • Photograph of Raisins Raisins 40 g
  • Photograph of Pine nuts Pine nuts 32 g
  • Photograph of Flour Flour 60 g
  • Photograph of Oil Oil 200 ml
  • Photograph of Bay leaf Bay leaf 4 leaves
  • Photograph of Salt Salt 8 g

Method

  1. 1 Clean the sardines, remove the heads and guts, pat them dry, and then roll them in flour.
  2. 2 Deep-fry the fish for 4 minutes until golden brown and crispy, then remove and drain on paper towels and sprinkle with a little salt.
  3. 3 Slice the onions very thinly and sauté them over low heat for 20 minutes with a little oil until they are translucent and sweet.
  4. 4 Add vinegar and bay leaves to the pan with the onions, and simmer for 5 minutes to reduce the pungent taste.
  5. 5 Arrange alternating layers of fish, pickled onions, raisins, and pine nuts in the box.
  6. 6 Cover tightly and refrigerate for at least 24 hours before serving cold.

With an appliance

  • Air fryer 1 hr

    Replace step 2: evenly spray oil on the floured sardines, fry at 200 degrees for 9 minutes, flipping at the 5th minute; the 24-hour cold soaking time in step 6 remains the same and is not included in the active cooking time.

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