- 12 sardines, butterflied
- 4 jalapeños (see Note) or 2 green banana chillies
- 250 ml (1 cup) olive oil
- 1 bunch coriander, leaves picked, stalks finely chopped
- 4 red bird’s-eye chillies, seeded, finely chopped
- 75 g (¼ cup) aji amarillo paste (see Note)
- 1 lemon, juiced
- 2 limes, juiced
- 2 egg yolks
- 1 garlic clove, chopped
- pickled chillies, to serve
- 160 ml (⅔ cup) olive oil
- 4 lemons, juiced
- 3 limes, juiced
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.
Start a day ahead to marinate the sardines.
Drink Peruvian Pisco Sour
Clean and wash sardines in salted water. Rinse, pat dry, then place, skin-side down, in a shallow dish. Season with salt and stand for 5 minutes. To make marinade, combine 125 ml oil and the citrus juices, and pour over sardines. Cover with plastic wrap and chill overnight. Drain and discard marinade.
Drizzle sardines with remaining 2 tbsp oil, cover and refrigerate until needed.
Preheat oven to 180°C. Place jalapeños on an oven tray, drizzle with 1 tbsp oil, season and toss to combine. Roast for 15 minutes or until slightly blackened and softened. Cool.
To make salsa, combine half the coriander leaves and stems, 2 chillies, 2 tbsp aji amarillo and the juice of ½ lemon and 1 lime. Slowly add 80 ml oil and whisk until combined. Season and set aside.
To make coriander sauce, process egg yolks, garlic, remaining coriander, 2 chillies, 1 tbsp aji amarillo and juice of remaining ½ lemon and 1 lime in a food processor until smooth. With motor running, slowly add remaining 150 ml oil in a steady stream until emulsified. Store sauce in an airtight container, surface covered with plastic wrap, for up to 1 week. Makes 200 ml.
Place sardines on a platter. Top with roasted jalapeños, salsa, coriander sauce and chillies.
• Available from selected greengrocers.
• Aji amarillo is a yellow chilli paste available from Fireworks Foods and International Groceries. Alternatively, blanch 2 yellow cayenne chillies in boiling water. Peel and deseed. Process in a blender with 1 long green chilli and 50 ml olive oil until combined. Season with salt.
Photography by Alan Benson.