Place all the ingredients for the marinade in a small pan and bring to the boil. Simmer for five minutes or so until the carrots are no longer raw, but still retain some crunch and the alcohol has cooked off.
Heat a little oil in a pan and sear the sardines or other fish on both sides for 2-3 minutes until just cooked. Lay the fish in a shallow dish and pour over the marinade.
Refrigerate until needed and serve at room temperature.
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