Mer island sardine with hibiscus spice

Looking for an intro to cooking with Indigenous ingredients? Try a simple spice blend like this hibiscus spice mix – it pairs beautifully with fish, meat and vegetables and is easy to make.

Credit: Island Echoes

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Stream free On Demand

Island Echoes With Nornie Bero

series • 

cooking

PG

series • 

cooking

PG

Ingredients

• 500 g sardines, cleaned
• Olive oil, for drizzling
• Lemon and lime wedges, to serve

For the hibiscus spice mix 

• 1 tbsp lemon aspen powder
• 2 tsp sea salt flakes
• 1 tbsp garlic flakes
• 1 tsp ground saltbush
• 1 tsp ground pepperberry
• 1 tbsp onion powder
• 1 tsp hibiscus powder

Instructions

1. Combine the ingredients for the hibiscus spice mix in a small jar with a screw top lid, then shake well to combine. Set aside until needed.
2. Skewer 4-5 sardines at a time onto metal skewers and sprinkle both sides with the hibiscus seasoning.
3. Heat a greased barbecue or heavy-based frying pan with a drizzle of olive oil over medium-high heat. Barbecue or pan-fry the fish for 3-4 minutes per side, or until cooked through. In the last 2 minutes of cooking time, sprinkle the fish with a little more hibiscus spice.
4. Once cooked, transfer the Mer island sardines to a serving plate. Drizzle with olive oil and squeeze over lemon and lime juice to serve.

Watch how to make this recipe on Episode 1 of Island Echoes with Nornie Bero.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Island Echoes With Nornie Bero

series • 

cooking

PG

series • 

cooking

PG