Smoked sardines with coconut ajoblanco

Latin Recipe





Chef: Gabriel Zapata

Gabriel Zapata, chef del Restaurante Bacira, nos trae una receta original de sardinas ahumadas con ajoblanco de coco usando leche de coco y coco rallado, ambos de GOYA. ¡Te chuparás los dedos!

Ingredients Preparation Share




For the coconut ajoblanco


  1. We cut the leek, the chive and the lemongrass bulb and sauté it in a medium saucepan along with the lime leaves.
  2. Once sautéed, add the Goya coconut milk and Goya grated coconut over fire again. Bring to boil and remove the lime leaves and lemongrass.
  3. We crush the mixture and pass through a strainer to avoid lumps. 
  4. Serve the sauce in the bottom of a deep plate and place the cut sardines, almonds, grapes, figs and flowers on top. 
  5. Add a splash of oil and serve. 

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