Ingredients
Scale
- 3 cans of sardines (preferably skinned and boned)
- 2 Tablespoons minced ginger
- 1 large shallot finely sliced
- 1 large garlic clove minced
- 2 lemongrass stalks trimmed and finely sliced (about 3 Tablespoons chopped)
- ¼ red bell pepper, finely diced (I used 3 mini peppers)
- 1 fresh jalapeno or Thai bird chili minced (optional)
- juice of 2 limes
- handful of mint leaves coarsely chopped (about 3 Tablespoons)
- handful of cilantro leaves coarsely chopped (about 3 Tablespoons)
- ¼ teaspoon salt
- fresh ground pepper to taste
Instructions
- Drain the sardines of oil and juice.
- After your shallots are thinly sliced, rinse them in a colander under running water. Drain and set aside.
- In a medium sized bowl, combine the ginger, shallots, garlic, lemongrass, bell peppers, and chilis (if using). Mix well.
- Add the drained sardines.
- Squeeze the limes onto the mixture and add the chopped herbs, salt, and pepper. Gently mix the ingredients together, trying to not mash the sardines (using a fork to help and breaking it up as little as possible).
- Serve immediately or chill in the fridge and serve. Adjust seasoning as needed before serving.
Notes
*Canned fish brands have varying amounts of salt. If you are watching your salt intake or your fish is already kind of salty, make the salad without the salt. Taste the salad and then add the salt to taste at the end.