Method
Whip up this simple British Sardine BBQ dish with Tommy Banks, the brand ambassador for Kasai Grills.
In a bowl combine all ingredients, except parsley. Massage the mixture around the fish, cover and let marinade overnight.
Over hot coals, grill for 4 minutes on each side until nicely caramelised and the skins has become nice and crispy.
To serve, lay your freshly BBQed sardines on a plate, dress with lemon wedges and chopped parsley.
Accessories
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Ceramic ISHIYAKI Japanese Grill Stone
Sear meats, fish and vegetables with precision and flair.
