Crumbed Sardines with Rhubarb Ketchup

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.