Edition One
February 4, 2020
THE FISH
- 12 Freshly frozen sardines
- 200g Cake flower to dust the fish
- 2tsp Packo curry powder
- 1tbls salt to season the fish
- 100ml sunflower oil to fry the fish
- 2 lemons for garnish
THE SALSA
- 300g peeled and diced cucumber
- 60g freshly chopped coriander
- 60ml sweet chili sauce
- 1 Lemon juiced and zested
- 120g Creme Fraiche
- 15g Himalayan pink salt
CHEFS TIP:
To check if your sardine are fresh, make sure the eye is round and clear. The skin must be a nice silver to blue colour and there must be no blood that has leached out into the bottom of the box.
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