Australian Sardine is a strong-flavoured finfish and strong-flavoured ingredients are recommended. It can be cooked whole, and is well suited to grilling, accompanied by strong flavours. It is great in a tandoori or skewered.
Barbecued Australian Sardine makes a terrific entrée. First, clean by slitting the belly and cleaning out the gut cavity, then marinate in a mixture of lemon juice, lime juice, tomato paste, crushed garlic, ground ginger, ground cumin and paprika. Barbecue (or grill), preferably on a flat plate.
Australian Sardine can also be lightly pan-fried and then marinated in olive oil, vinegar, garlic, onion, lemon pepper, tomatoes and bay leaves. Serve cold.
Information sourced from FRDC Fishfile