Butterfly the sardines. Sprinkle on some sake to get rid of any gaminess. Pat them dry gently, then season with salt, pepper and curry powder.
Using a butter knife, spread out the genovese sauce evenly on the bellies of the sardines.
Brush on a small amount of mayonnaise on the skin side (optional). Please refer to Helpful Hints.
Coat them with panko by pressing them down a bit.
Bake in an oven to finish. Serve with ground sea salt and pepper or Japanese Worcestershire-style sauce if you'd like.
Notes: My daughters like to eat these sardines with aurora sauce that you make with ketchup and mayonnaise.
Notes: Panko will often fall on the baking dish when cooking in the oven. If that bothers you, please spread out a sheet of aluminum foil underneath the dish.
To improve the flavor, use panko made of bread crusts or roasted panko.
Story Behind this Recipe
This is a family favorite that I often make with some delicious genovese sauce. Thank you "Jonlīkukkā" for a magnificent recipe!
Adding curry powder helps to get rid of the gaminess of the fish. I instructed to use mayonnaise so that the skin side will catch the panko well, but it's really up to you. This dish is lower in calories since the sardines aren't deep-fried, and the nutrients that usually dissolves in the oil are stay packed inside the sardines. The genovese sauce works as an antioxidant, too, which makes things even better.