Ingredients:
4 garlic cloves
1 large onion, finely chopped
gindungo chilli (or piri-piris), finely chopped, to taste
salt, to taste
4 sardines
cassava flour, for topping
extra-virgin olive oil, to taste
red wine vinegar, to taste
Method:
Wash the fish thoroughly, but do not gut them. Chop the garlic finely then mix in a little salt and use the side of your knife to mash to a paste. Spread this paste over the fish, arrange in a bowl and drizzle over a little olive oil. Set aside to marinate in the refrigerator for 2 hours.
After this time, heat your grill (broiler) and use to cook the fish for about 5 minutes per side or until nicely coloured and cooked through.
Whilst the fish is cooking, chop the onion, pace in a bowl then mix in finely-chopped chillies to taste. Season with salt, oil and vinegar and stir well to mix. Thin the sauce with a little water then set aside until the fish are cooked.
When ready to serve, arrange the fish on a dish then sprinkle over the onion and chilli sauce. Scatter a little cassava flour over the top, place in an oven pre-heated to 180°C and bake for about 20 minutes.
Serve hot.
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