Chilli-Encrusted Sardines with Beetroot Salad Recipe | Food Network UK

Ingredients

• For the sardines
• 16 sardines, butterflied (you can substitute for herring or mackerel)
• Vegetable oil
• Lime wedges
• 4 garlic cloves, grated
• 1 tbsp ginger, grated
• 1 tsp chilli powder
• 1 tsp turmeric
• 2 tbsp lime juice
• Salt
• For the chilli paste
• 8 green chillies, de-seeded
• 3 whole green chillies
• 3 tsp coriander seeds, ground
• 2 tsp cumin, ground
• For the beetroot salad
• 850g beetroot
• 100g radishes, sliced
• 2 tbsp chives, snipped
• 2 tbsp mint, chopped
• 2 tbsp fresh coriander, chopped
• 1 red onion, sliced
• Pinch salt
• For the dressing
• 150ml vegetable oil
• 1 lemongrass stalk, bruised
• 1 tsp black mustard seeds
• Zest of 1 lime
• Juice of 2 limes
• 2 tbsp honey