Serves
4
preparation
5 minutes
to cook
10 minutes
difficulty
easy
The island is buzzing with Norni Barrow.
Ingredients
- 500 grams Sardines, clean
- Olive oil, for drizzling
- Lemon and lime wedges, to serve
For the hibiscus spice mix
- 1 tbsp Lemon Aspen Powder
- 2 tbsp Sea salt flakes
- 1 tbsp Garlic flakes
- 1 tbsp Ground saltbush.
- 1 tbsp Crushed blackberries
- 1 tbsp Onion powder
- 1 tbsp Hibiscus powder
Instructions
- Combine the hibiscus spice mix ingredients in a small jar with a screw-top lid, then shake well to combine. Set aside until needed.
- Thread 4-5 sardines at a time onto metal skewers and sprinkle both sides with hibiscus spice.
- Heat a greased barbecue or heavy-based frying pan over medium-high heat with a drizzle of olive oil. Barbecue or pan-fry the fish for 3-4 minutes on each side, or until cooked through. In the last 2 minutes of cooking, sprinkle a little more hibiscus spice over the fish.
- Once cooked, transfer the Mer Island sardines to a serving plate. Drizzle with olive oil and squeeze over lemon and lime juice to serve.
Watch episode 1 for how to make this recipe .
Cook’s Notes
The oven temperature is conventional; If using fan-forced (convection), reduce the temperature to 20˚C. | We use Australian spoons and cups: 1 teaspoon equals 5 milliliters. 1 tablespoon is equal to 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and the cups should be lightly packed. | All vegetables are medium-sized and peeled, unless specified. | All eggs are 55-60 grams, unless specified.
The island is buzzing with Norni Barrow.