Sardines with rainforest cherries

Also known as water apples or bell apples, rainforest cherries originate from Eastern Australia and have a sweet and tangy cherry-like flavour and a unique, crisp texture – a perfect pairing for fish.

Credit: Island Echoes

• serves

  3-4

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

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

1. 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.
   
2. Stir through the extra hot chilli paste, sea blite sprigs, garlic and rainforest cherries and cook until just fragrant. Remove from the heat.
   
3. 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 Mabu Mabu website.

Watch how to make this recipe on Episode 7 of Island Echoes with Nornie Bero.

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.