Wild-caught frozen Portuguese sardines cooked whole in a spicy broth.
8 whole sardines (scales removed)
2 tbsp coconut milk
1 cup chicken or beef stock
1 tbsp Sriracha chili paste (Red Thai chili paste will also do)
1 small onion (diced)5 cloves garlic (minced)
1 tbsp butter, lard, or coconut oil
2-3 tbsp coconut vinegar
Dash coconut aminos (used instead of soy sauce)
2-3 cups water
In a large pot, heat your butter or oil over medium heat. Add onions, sauteing until translucent. Add garlic and cook for about a minute. Deglaze the pan with coconut vinegar, scraping the bottom with a wooden spoon. Add stock, coconut milk, Sriracha, and coconut aminos stirring the mixture while turning the heat to high.
After the cooking liquid has come to a boil, add fish to the pot along with enough water to mostly cover. Bring the mixture back up to a boil before turning the heat back down to medium. Cover the pot and cook for an additional 45 min. Remove fish from cooking liquid and serve whole.
Yield: ~4 fishy servings