Sprinkle the salt and pepper onto the sardines.
Arrange the sardines on a plate covered in aluminum foil. Wrap the plate securely in the foil so that the oil doesn't leak out.
Pour plenty of olive oil onto the fish.
Top with finely chopped garlic and finely julienned ginger.
Grill, then top with the radish sprouts.
Story Behind this Recipe
I couldn't decide whether to buy pacific saury or dried sardines, but thought that because it's autumn, I should get the pacific saury. But I'd had some recently, so I didn't know what to do. Pacific saury are grilled and flipped using tongs, but once you put them on the grill, it would be difficult to flip them over. I kept changing my mind up until the time I was at the register, and I really didn't want to regret my purchase, so I decided to just go with dried sardines.
If you flip the fish too many times when grilling, the skin will break apart, so be careful.