serves
3-4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
3-4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Island Echoes With Nornie Bero
series • cooking
PG
series • cooking
PG
Ingredients
- 400 g Horn Island whole sardines
- 1 tbsp ocean seasoning (see below)
- Oil, for drizzling
- 1 tbsp extra hot chilli paste (see Note)
- 2 tbsp sea blite sprigs
- 2 garlic cloves, crushed
- 2 tbsp rainforest cherries
- Steamed rice, to serve
For the ocean seasoning
- 3 sea blite sprigs
- 3 lemon thyme sprigs
- ½ tsp ground saltbush
- ½ tsp ground pepperberry
- ½ tsp ground hibiscus
- ½ tsp celery salt
- A pinch sea salt
- 1 eschallot, finely chopped
- 1 garlic clove, finely chopped
Instructions
- To make the ocean seasoning, combine the ingredients in a mini chopper or food processor and blitz well to combine. Cut 3-4 slices into both sides of each sardine, then season with the ocean seasoning mixture. Heat a drizzle of oil in a large, non-stick frying pan over high heat, then pan-fry the sardines for 3-4 minutes per side, until crisp and browned.
- Stir through the extra hot chilli paste, sea blite sprigs, garlic and rainforest cherries and cook until just fragrant. Remove from the heat.
- Serve the sardines with rainforest cherries with steamed rice on the side.
Note
- This recipe features the Mabu Mabu extra hot chilli paste, available on the .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Island Echoes With Nornie Bero
