Spicy Sardine en Papillote 纸包辣酱沙丁鱼

A simple yet nutritious meal made easy using the Ayam Brand Sardines in Extra Virgin Olive Oil. Just combined some readily available ingredients in the kitchen, wrapped in parchment paper pocket, and popped into an oven toaster to bake for 10 minutes.

Squeeze some lime juice over,

serve with steamed multigrain white rice and vegetables. The sweet and spicy sauce made the bland rice and vegetables tasted so yummy with the sardines 😋

Each can consists of about 4 sardines immerge in extra virgin olive oil. Just nice for one to two person's meal.

These are the Korean seasoned soya bean paste, and hot red pepper paste I used. They can be bought from local Korean stores or good supermarkets.

Servings: 1~2 persons

Paper size: one 30x30cm parchment paper
Baking temperature: 180℃ for 10 minutes.

Ingredients

1 can Ayam Brand Sardines in Extra Virgin Olive Oil, 120g

Spicy sauce
1 tbsp olive oil collected from the can of sardines

2 tsp Korean seasoned soyabean paste

1/2 tsp Korean hot pepper paste

2 tsp palm sugar/gula melaka

2 tsp fried small red onion crisps

Seasoning ingredients

2~3 stalk white scallions, cut into thin slices

2~3 cloves garlic, chopped

1 tsp chopped red chilli

Garnishing

2~3 stalks green scallions, cut into thin strips

Juice from one small green lime

Directions

1. Prepare all the ingredients.

2. Combine all the spicy sauce ingredients into a paste. Set aside.

3. Drain away the remaining olive oil, and transfer the sardines onto the parchment paper.

Pour the spicy sauce over the sardines.

And scatter the seasoning ingredients over the spicy sauce and sardines.

4. Fold the parchment paper over to cover all the ingredients. Give a series of continuous folds to the edge of the parchment paper to transform it into a pocket to seal all the ingredients in. At the end, give the corner a few twists to secure the folds.

This step is optional. As the baking tray is quite close to the lower heating coil of my oven toaster, I lay two sheets of tissue paper over to act like a thin insulator.

Place the pocket in a baking tray.

7. Bake in a preheated oven toaster at 180℃ for about 10 minutes. You'll able to smell the nice aroma of  the scallion and garlic at the end of the baking 😃

8. Cut open the parchment paper,

Squeeze some lime juice over,

and scatter the green scallion strips over. The dish is ready 😍

You can steam your vegetables together with your rice.
Cut carrot into thick slices and cook with the rice. When the rice cooker's cooking just switches to Keep Warm mode, add the green vegetables over the hot rice. Cover and simmer for about 5 to 8 minutes.

Remove the cooked green vegetables from the rice cooker, to prevent them from turning yellow.