by Resort Manager & Executive Chef Steve Baker, Kata Rocks \u2013 Kata<\/em><\/p>\n At Kata Rocks, Resort Manager and Executive Chef Steve Baker crafts a dish that celebrates simplicity and flavour. His Grilled Sardines with Salsa Verdi is a nod to Mediterranean coastal cooking \u2014 light, aromatic, and meant to be enjoyed with a glass of crisp white wine by the sea.<\/p>\n 4\u20135 fresh sardines, deboned Clean sardines, removing heads and as many bones as possible. Season skin side only with sea salt and pepper, then dust lightly with flour. Pan-fry skin-side down for about one minute \u2014 do not flip \u2014 keeping the texture soft.<\/p>\n Toast or chargrill ciabatta and spread with salsa verdi. Lay sardines on top, add a spoon of roast garlic aioli, garnish with microgreens, and finish with a squeeze of lime. Dress the plate with red wine vinaigrette and serve immediately.<\/p>\n Soak one handful of ciabatta bread in 50 ml milk. Add \u00bd handful chopped parsley, 1 tbsp capers, 2 anchovy fillets, lemon or lime juice, and 75\u2013100 ml olive oil. Pulse in a blender until it resembles pesto.<\/p>\n Combine 50 g mayonnaise, 4 roasted garlic cloves, 1 tsp Dijon mustard, lemon juice, sea salt, and pepper. Blend until smooth.<\/p>\n Mix diced red, green, and yellow peppers (1 tbsp each) with 2 tbsp red wine vinegar, 50 ml olive oil, 1 tsp brown sugar, \u00bd tsp garlic, chopped parsley, thyme leaves, lemon juice, salt, and pepper. Whisk until emulsified.<\/p>\n Chef\u2019s Note:<\/strong> Keep it simple and let the sardines sing. Do not overcook \u2014 they should stay moist and tender. Best enjoyed with sparkling wine, Pinot Grigio, or Sauvignon Blanc.<\/p>\n","protected":false},"excerpt":{"rendered":" Grilled Sardines with Salsa Verdi, Toasted Ciabatta, Roast Garlic Aioli & Red Wine Vinaigrette by Resort Manager & Executive Chef Steve Baker, Kata Rocks \u2013 Kata At Kata Rocks, Resort Manager and Executive Chef Steve Baker crafts a dish that celebrates simplicity and flavour. His Grilled Sardines with Salsa Verdi is a nod to Mediterranean […]<\/p>\n","protected":false},"author":3,"featured_media":832,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[67],"tags":[44,120,131,73,213,12],"class_list":["post-831","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-kata","tag-kata-rocks","tag-mediterranean-cuisine","tag-recipes","tag-sardines","tag-seafood"],"acf":[],"_links":{"self":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/831","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/comments?post=831"}],"version-history":[{"count":2,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/831\/revisions"}],"predecessor-version":[{"id":835,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/831\/revisions\/835"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media\/832"}],"wp:attachment":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media?parent=831"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/categories?post=831"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/tags?post=831"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nIngredients<\/h3>\n
1 tbsp salsa verdi
1 thick slice ciabatta bread
1 tsp roast garlic aioli
1 tbsp red wine vinaigrette
2 tbsp extra virgin olive oil
1 tbsp butter
Sea salt, to taste
Black pepper, to taste
1 tsp flour (for dusting)
2 sprigs watercress, Italian parsley, or microgreens
Juice of \u00bd lime
1 lemon wedge<\/p>\n
\nMethod<\/h3>\n
\nSalsa Verdi<\/h3>\n
Roast Garlic Aioli<\/h3>\n
Red Wine Vinaigrette<\/h3>\n