Marinated Australian Sardines

From Matt Moran – ARIA

Serves 4

8 sardine fillets

50 g table salt

200 ml water

Marinade ingredients

1 bunch baby carrots

4 pickling onions

250 ml water

350 ml chardonnay vinegar

100 g castor sugar

2 bay leaves

4 sprigs thyme

3 star anise


To prepare the brine for the sardines, place the salt and water in a saucepan and bring to the boil. Stir until the salt has dissolved then leave to cool.

Remove the scales and intestines from the fish then slice into fillets (this could be done by your local fish monger). Place the prepared fillets into the salty brine, making sure that all the fillets are submerged. Place in the fridge for 2 hours. After the 2 hours, remove the fillets from the brine and place in a sterilised jar.

To prepare the marinade, peel the baby carrots and slice into rounds approximately 2-3 millimetres thick. Peel the pickling onions and slice into rings the same thickness as the carrots.

Place the vegetables into a saucepan with the liquids, sugar and spices , bring to the boil then remove from the heat and allow to cool. Once cool, cover the fish with the marinade including the vegetables and spices. Seal the jar and place in the refrigerator. Leave the sardines to marinate for at least 48 hours. Serve the sardines with the pickled vegetables and your choice of a mixed or potato salad.


Recipes collected and donated by the SEA LIFE Conservation Fund.

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