Name: 6款使用1罐沙丁魚的創意食譜!(第一部分) (6 Creative Recipes Using 1 Can of Sardines ! (Part 1))
Uploaded: 2021-01-14T10:05:21.000Z
Duration: 9 min 50 s
Description: 【看影片學英語】數萬部 YouTube 影片，搭配英漢字典即點即查，輕鬆掌握單字發音與用法，長久累積看電影不必再看字幕。

When you do it like this it means you're french. When you do it like this it means you're english, okay?

When you'll do it like this means like you're a bastard

I wanted to make a video about fresh food, but the thing is I don't have any fridge yet

So, I believe you cannot do any proper recipe with just a can of sardines, right?

The only dish I could have think of when it comes to kind of Sardine would have been just

Sardines on a plate with a hunk of bread on the side.

That was before because now I know that you can do so much more with just a can of sardines.

And I'm gonna share -oops- and I intend to share all my recipes and all my discoveries with you guys

That's the main purpose of this video otherwise. There's no point. "Hey guys, I'm making a video, but I'm not gonna share anything."

So first off, you need to know five things about sardines.

They are cheap and yes, I realize that having this as my first point makes me look a bit tight

Second, you can keep those out of the fridge for about, you know an approximate period of...

Forever. Everything inside is cooked. Which I'm sure you will agree is safer considering the previous point.

For the texture of the fish, the flesh itself is very fragile

So you gotta take extra care when you deal with them.

I mean sardine is an oily fish. Which is preserved in all so oil.

Oil in oil it's not like a double negative

So now to the practical stuff: the recipes

Italian, Indian, French, I believe there is one recipes for each and every one of you

This is my take on a french classic called fish in escabèche sauce. I know "escabèche" sounds fancy

Garlic. A blood orange (a regular orange works fine).

Parsley. Onions. Carrots. Celery. And a blend of spices.

If you want to know your spices, watch my series called Mundus Aromaticus and start building a solid and useful spice rack

Here I've got cloves, coriander seeds, cardamom, star anise, cinnamon, black peppercorns, pink peppercorns

Drop in a third of a cup of vinegar. To bring more flavors in I'm adding some pickling juice

Pickling juice is just the most precious gem for lazy and smart cooks.

Squeeze the orange juice in for tang and sweetness and grate the skin

Next drop everything in saucepan except for garlic and parsley

You need to cook and infuse all those flavors for about 8-10 minutes just to get rid of the first acidic kick

In the meantime take a can of sardines place them in a dish.

Those were preserved in olive oil so I'm using that liquid as well

Add a few bits of garlic cloves and some parsley

Gently [pour] over the hot marination and let that sit in the fridge overnight

Tangy, intense, crispy, spicy, and so fresh. This is definitely my kind of recipe

Right guys, I'm editing this video right now, but I reckon it's time for a quick studio update

So this very quick studio update is gonna be all about wins and fails

Workshop boxes to organize all the video gear:

Fluorescent tape on the edges of my shelves:

Guys, that's it for the quick studio tour. Back to the sardines.

Glazed and smoked Sardines. This one is inspired by a Japanese dish called Unagi Don.

So classically, it would be eel fish glazed with sweet soy, sake, and mirin sauce, and broiled over a charcoal grill

So if I may, there are a few challenges in this recipe because

I've got no sake, no mirin, no charcoal grill, and no eel

Maybe we change recipe? No! We don't change recipes! Now, you just build on something

1/2 a cup of Molasses, or a full cup of dark sugar

so to get the same barbecue effect, simply add a couple tablespoons of

smoked Paprika in the Saucepan and cook that for 10 minutes on low heat

To get a silky and shiny finish, add a teaspoon of corn or potato starch diluted in a bit of water

So those are not preserved in oil, just water because I felt otherwise the whole dish would be too heavy.

Thoroughly Coat each filet in the sweet and sticky sauce

and then place it on top of warm and fluffy white rice

Add a few spring onions, sprinkle some sesame seeds, and

Sticky Smokey caramelized and the tang from the sauce cuts through the fattiness of the fish

Sardines and Fennel pasta, it's a dish that is

Directly inspired by a dish I had in the very south of italy in Sicily.

Italian viewers, discretion is advised. This is not exactly pasta con le sarde.

You know you guys tend to be a bit picky when it comes to Italian food?

Pre cook a handful of pasta. The best would be bucatini but spaghetti is great too.

Stop like two minutes before fully cooked

Trim off the tiny tender leaves from the fennel, and chop them up roughly

Now chop up the fennel finely into strips

Rehydrate a handful of raisin by soaking them in boiling hot water

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6款使用1罐沙丁魚的創意食譜!(第一部分) (6 Creative Recipes Using 1 Can of Sardines ! (Part 1))

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