Sardines with sweetcorn salsa and coriander rice

Sardines with sweetcorn salsa and coriander rice

Sardines with sweetcorn salsa and coriander rice

This recipe can be on the table in under half an hour, and really packs a flavour punch. The pack of sardines we purchased cost just £2.50, was MSC certified, came from Cornwall (always a bonus for us) and was available through Amazon Fresh (which uses Morrisons products). We love seeing more options like this coming to everyday shops - we all have a responsibility to source more sustainable seafood, but shops could definitely make it easier for consumers. We love sardines and firmly believe more people should be giving them a try - cheap, full of flavour and supporting British fishing.

Having a bag of sweetcorn in the freezer means that you can quickly whip up something like the below, or our crab and sweetcorn fritters. It also means that if you don’t need a full can it doesn’t go to waste. We always have a bag in our freezer now! This salsa would be delicious on mackerel or tuna too - the spicy mix compliments oily fish.

Ingredients:

  • 120g uncooked rice

  • 50g fresh coriander

  • 1 lime

  • 50g frozen sweetcorn

  • 1/2 a red chilli

  • 1 lime

  • 4 spring onions

  • Third of a cucumber

  • 1 large tomato

  • teaspoon of rapeseed oil

  • teaspoon of fish sauce

  • 120g butterflied sardines

sardines sweetcorn salsa 1

Method:

  1. Start by cooking your rice according to the packet instructions (we used brown rice and cooked it for 22 minutes).

  2. Finely chop the coriander and mix through the rice, along with a pinch of salt and juice of one lemon. Set aside to keep warm (cover with tin foil) whilst you make the remaining components.

  3. Place the frozen sweetcorn kernels into a small frying pan and dry fry for a few minutes until starting to catch and char. Place into a bowl and leave to cool.

  4. Finely chop the spring onions, cucumber, red chilli and tomato and add to the bowl of sweetcorn.

  5. Zest one lime into the sweetcorn mix, and then squeeze the juice in too. Add the fish sauce (this will act as a seasoning), mix well and set aside.

  6. Drizzle the sardine fillets with half of the rapeseed oil and season with salt and pepper.

  7. Place the fish fillets under a hot grill (flesh side up) for two minutes. Flip and grill for another two minutes until the skin is crispy.

  8. Serve the sardines on the rice, and top with spoonfuls of the salsa.

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