Sardines with a Chilli Coriander and Rice Stuffing | Spekko Rice
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Sardines with a Chilli Coriander and Rice Stuffing

Sardines with a Chilli Coriander and Rice Stuffing

It is June, and it is time for the annual sardine run along the KZN coast. Try this delicious recipe to use the glut of fish. Or buy some at your fishmonger and enjoy a treat.

  • Serves: 4
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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Ingredients

    For the stuffing
    200 ml cooked Spekko India Gate Basmati Rice
    6 garlic cloves, finely crushed
    3 green chillies, finely chopped
    60 ml (4 tbsp) finely chopped coriander
    30 ml (2 tbsp) butter
    Salt and pepper, to season

    For the sardines
    12 sardines
    Salt
    60 ml (4 tbsp) cake flour
    Sunflower oil, to shallow fry

    Herby olive oil
    75 ml (5 tbsp) olive oil
    2 green chillies, finely chopped
    30 ml (2 tbsp) chopped coriander
    Pinch of salt

Method

    1. First make the herby olive oil. Combine olive oil, chopped green chillies and coriander in a glass bowl. Season with salt and leave aside to infuse for thirty minutes.
    2. Make the stuffing for the sardines by mixing the Spekko rice, crushed garlic, chopped green chillies, coriander and butter in a bowl. Season with salt and pepper. Mix with your fingertips until the stuffing becomes slightly sticky. Check seasoning. Cool for 10 minute in the fridge.
    3. Rinse the sardines under running water and pat them dry with absorbent paper towel.
    4. Season the sardines with salt and then spoon a little stuffing into the cavity of each sardine taking care not to over fill them.
    5. Lightly dust both sides of each sardine in flour and gently shake off the excess. Place the sardines on a tray and refrigerate for 30 minutes.
    6. Heat the sunflower oil in a non-stick frying pan and shallow fry the stuffed sardines until crisp and golden brown. Remove from the oil and dab off excess oil.
    7. Serve with lemon wedges and herby olive oil.