Hype Dish: what goes into the sardines on toast at SOiF

Rupert Hohwieler TimeOutShanghai

Photograph: Rupert Hohwieler

Step aside avocado and beans, sardines are what everyone in Shanghai is having on their toast right now. This fish-based movement has made its way onto menus all over town recently, but there’s almost nowhere that's made it more iconic than funky French wine bar SOiF on Wuding Lu.

Here co-founder Francois Séguin and consulting chef Freddy Raoult break down what exactly goes into this simple stunner of a dish (68RMB) that also makes a perfect partner to the bar’s many bottles of natural wine.

Photograph: Cat Nelson

THE FISH

‘Our sardines are raw and frozen, from France or Hainan. Canned sardines can work too as a substitute, but raw sardine fillets slightly torched are the best.’

THE BREAD

‘We use simple white bread. The plainness of white intensifies the flavour of the gazpacho. We toast it on one side so the other side can be soaked by the (beautiful) gazpacho.’

THE LOGISTICS

‘We cut and toast the bread and spread it with a thick layer of gazpacho (a good gazpacho should be spicy, sour and fruity). Then, put the sardine fillet in a little oil, torch it and lay it on top.’

THE FINISH

‘We use basil because it goes with gazpacho, but it can be switched up with your favourite herb [if you’re doing it at home]. Add a little lemon zest to finish things off.’