Grilled sardines

Light a fire in a barbecue. Soak 4 wooden skewers in water for 30 minutes.

Mix the soya sauce and sake, and set aside.

Descale, gut and clean the sardines, keeping the heads on. Skewer each fish to create the undulating effect of fish swimming. Salt inside and out to taste. Set them aside for a few minutes to dry out the flesh slightly.

When the coals are medium to medium-hot, place the sardines on an oiled grill and grill for 2 minutes. Twist the skewers to prevent them from sticking. Turn the fish and grill the other side for 2 minutes. Remove from heat.

Brush the fish on both sides with the soya and sake mixture, and return to the coals for a minute or two on each side. Serve with ponzu sauce.