INGREDIENTS
For the Salad
500g fresh sardine fillets (Port Lincoln sardines are ideal, available at most fishmongers)
Canola Oil
Flaky salt
1kg ripe tomatoes (these dont have to be heirloom, use the best you can find)
1 medium shallot, finely diced
1 long green chilli, finely diced
2 cloves garlic, finely grated
1 lemon, for zesting
A handful of herbs — coriander, parsley or dill — finely chopped
Green chilli dressing
100g pickled green chillies
100g fresh long green chillies
1 cup white wine vinegar
70g sugar
10g salt
1 ¼ cup canola or vegetable oil
Flaky salt
Watercress broth
1 bunch watercress, picked and washed
Juice of ½ lemon (to dress the watercress)
500g shallots, thinly sliced
150g ginger, peeled and finely julienned
Canola oil
Flaky salt
1.5L water
Rice
400g long grain basmati rice
METHOD
- For the green chilli dressing, blend all ingredients on high for 3 minutes. Taste and adjust salt and sugar as needed. This is a version of the dressing served on the Manzé salade for several years — well worth the effort.
- For the rice, wash several times under cold running water until the water runs clear. Cook in a rice cooker or on the stovetop according to instructions. Keep warm until ready to serve.
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For the broth, Heat two tablespoons of canola oil in a medium pot over high heat. Add the shallots, ginger and a generous pinch of salt. Reduce to medium and cook until softened and aromatic. Add 1.5L water, bring to the boil, then simmer for 5–10 minutes. Taste and adjust seasoning.
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Place a handful of watercress into serving bowls and dress lightly with lemon juice. Set aside.
- For the salad, halve and core the tomatoes, then cut into bite sized pieces. Place in a mixing bowl with the shallot, chilli, garlic, herbs and lemon zest. Do not dress yet.
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For the sardines, if using a barbecue, light a small fire and cook once the flames have subsided. Alternatively, heat a heavy-based pan over high heat.
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Lay the sardines in a single layer on a tray and lightly oil with canola oil. Season with flaky salt.
- When the grill or pan is very hot, place the sardines skin-side down. Cook for about 1 minute, until the edges turn opaque. Shake the pan occasionally if needed to prevent sticking. Avoid overcooking.
- Transfer to a clean tray, skin-side up. Immediately zest lemon over the fillets and season lightly with salt.
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Dress the tomatoes generously with green chilli dressing and a drizzle of olive oil. Arrange in a shallow bowl and place the sardines on top, spooning over any resting juices.
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Ladle the hot broth over the watercress and serve alongside the rice and salad.
- Serve with rice on the plate, the broth spooned over, and the tomatoes and sardines alongside. Eat everything together.
