Grilled sprats, asian-style
I’m such a fan of grilled mackerel but grilled sprats? Why not. Especially since they’re in season and so cheap to buy (£0.60 for 300grams). Cleaning out their guts will take a while but it’s all worth the effort. When grilled to perfection, all of the sprat can be eaten including its tiny bones, head and tail. I looked around for recipes but in the end, adapted from my Malaysian grandma’s sure-fire grilled fish recipe. They are such gorgeous hors d'oeuvres for fish lovers but works brilliantly with steamed rice and tender-stem brocolli.
Ingredients (serves 2):
- 300 grams of sprats (gutted, washed and towel dried)
- 3 tbsp sunflower oil
- 1 small red onion (cut into rings)
- 1 clove garlic (minced)
- 1 red chilli (sliced and deseeded)
- sea salt
- black pepper
- hot chilli powder (optional)
- handful of parsley
- 1 tsp of capers (chopped roughly)
- lemon wedges
- Turn on the grill to highest heat.
- Rub 1 tbsp of oil all over a rectangular casserole to minimise fish flesh getting stuck to the bottom.
- Align sprats flat onto casserole together with onion, garlic and sliced chilli.
- Drizzle the rest of the oil, sprinkle sea salt, pepper and chilli powder (don’t if you like it mild) all over the sprats and place casserole right under the grill for 5-8mins each side, sprinkling sea salt, pepper and chilli powder again on the other side.
- Remove from heat and sprinkle with a little more sea salt to keep them crispy.
- Garnish with capers and lemon wedges.