Seafood Made Simple: Tinned sardines are a great way to eat more fish — here's a tasty recipe

How to make crumbed sardines with rhubarb ketchup. Picture Chani Anderson

Rhubarb, in season now, is a perennial vegetable that is often mis-categorised as a fruit. That’s because it more commonly features in the sweet side of the kitchen in puddings, chutneys, pies, ice creams and jams.

I get excited when rhubarb pops up. It’s a nod towards all the wonderful fruits and vegetables that will be emerging as we head towards the summer months.

Rhubarb is an excellent accompaniment to fish, particularly oily fish like mackerel, sardines and red mullet. The tartness of the vegetable cuts the fat perfectly. It’s also great with shellfish — a pickled rhubarb and ginger mignonette is a killer topping for some freshly shucked rock oysters.

This weekend’s recipe includes a rhubarb ketchup, a fantastic use of the vegetable when you have a glut and are full up of crumble. I love serving this ketchup with some spanking fresh barbequed mackerel too.

This ketchup also works with roast pork, pâté, sausages and sandwiches, so don’t fret if you have leftovers. I’m using some herby crumbed tinned sardines this weekend to serve alongside the ketchup. The most convenient of seafood products, I’ll always have a stash of tinned sardines, mackerel, anchovies and tuna in the press for when I have a hankering for a seafood supper and don’t want to venture outside the house. Making the most of tinned fish is my top tip for those looking to include more seafood in their diet. It’s great for those who may not have access to a nearby fishmongers, farmers market or a supermarket with a fresh fish counter.

Buying fresh fish can sometimes feel like a commitment, feeling pressured to cook on the day you’ve purchased and then life happens. Tinned fish is a fabulous way of reducing food waste. It’s a stable product you can buy with a shelf life far in the future, without the need for scaling, pin boning or filleting. So good!

Crumbed Sardines with Rhubarb Ketchup

recipe by:Aishling Moore

This recipe includes a rhubarb ketchup, a fantastic use of the vegetable when you have a glut and are full up of crumble

Servings

4

Preparation Time

 10 mins

Cooking Time

 20 mins

Total Time

 30 mins

Course

 Main

Ingredients

• For the sardines

• 2 x 80g sardines tinned

• 75g panko breadcrumbs

• 1 lemon, zested

• 1 garlic clove, minced

• 2 sprigs parsley, chopped

• 1 tbsp olive oil

• ¼ tsp freshly cracked black pepper

• Pinch sea salt flakes

• For the rhubarb ketchup

• 1 bunch rhubarb, chopped (450g)

• 50g caster sugar

• 150ml apple cider vinegar

• 200ml water

• 1 star anise

• Pinch freshly grated nutmeg

Method

1. For the rhubarb ketchup: In a small, heavy-based saucepan on medium-high heat, place all the ingredients for the ketchup and bring to the boil.

2. Cook for 8-10 minutes until the rhubarb falls apart when pressed with a wooden spoon.

3. Turn the heat up and cook off the liquid, watching all the time to avoid the sugars from caramelising. Remove the star anise and discard.

4. Remove from the heat and purée using a handheld blender or food processor.

5. Taste and adjust seasoning. I like my vinegar forward (zinging with acidity) but you can add a little honey at this stage if you’d prefer something sweeter.

6. Allow to cool before serving.

7. For the crumbed sardines: Preheat oven to 200°C.

8. Carefully remove the sardines from their tin and place on a baking sheet or plate.

9. Reserve the oil the fish was preserved in.

10. Combine the panko breadcrumbs, lemon zest, minced garlic and finely chopped parsley in a mixing bowl.

11. Add one tablespoon of the reserved olive oil from the sardines.

12. Mix well to combine and season with freshly cracked black pepper and sea salt flakes.

13. Working in batches, delicately lay the sardines in the flavoured breadcrumbs. Pat and press the breadcrumbs so they stick to coat the sardines.

14. Note that you won’t achieve a full surface area coating.

15. Place on a baking sheet and bake in the oven for 5 minutes until the breadcrumbs are golden brown and crisp.

16. Remember that the sardines are already cooked - you’re just looking to toast the coating.

17. Remove from the oven and season with sea salt and serve with the rhubarb ketchup.

Fish tales

Make sure to cut the pieces of rhubarb into even sizes so they cook at the same time. To preserve the pink hue I like to slice it finely for quicker cooking.

This method also works with tart Bramley apples swapped for rhubarb.

Cooking off the remaining liquid is key to avoid producing a watery condiment.

Reserve the leftover oil from the fish tin to use for pasta sauces and salad dressing.

Once opened, in the unlikely event you have any leftover tinned fish, transfer it to a bowl, cover and refrigerate. Use within 3 days.

Choose tinned fish in oil rather than brine for superior texture and flavour.