Smoked sardines with coconut ajoblanco

Latin Recipe

Seafood

Appetizer

Easy

20'

Gabriel Zapata

Chef

Gabriel Zapata

Gabriel Zapata, chef at Bacira Restaurant, brings us an original recipe for smoked sardines with coconut ajoblanco using coconut milk and shredded coconut, both from GOYA. You'll lick your fingers!

Ingredients Preparation Share

Ingredients

Rations:

Necesary

For the coconut ajoblanco

Preparation

  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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Products for the recipe

Sardines with Tomato

Sardines with Tomato

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GOYA Quinoa

GOYA Quinoa

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Coconut milk can

Coconut milk can

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Shredded coconut

Shredded coconut

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Único Olive Oil

Único Olive Oil

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