Sri Lankan Mackerel Curry and Sardine Som Tam: Mitch Tonks Recipes for Canned Fish | food

Sardines I’m there

This Thai-style salad is full of flavor and easy to put together. Deep frying makes canned sardines really crisp, so you can easily crumble them on top.

to equip 15 minutes
cook 10 minutes
serve 4

2 large carrotstrimmed and peeled
1 green papayapeeled
15 cm Cucumber
1 red onion
Peeled and thinly sliced ​​from roots to ends
Vegetable oilfor deep frying
1 120g sardines in olive oil
6 cherry tomatoes
1 bunch fresh mint leaves
1 bunch fresh coriander leaves

for seasoning
4-6 small garlic clovespeeled
2 small red peppersor more if you like it hot
1 tablespoon palm sugaror brown sugar
juice of 1 lemon
tablespoon fish sauce

Thinly slice the carrots, papaya, and cucumber, then chop them into long, thin matchsticks (if you’re lucky enough to have a Thai gadget designed specifically for this task, use that instead). Place the slices in a large bowl and add the red onion slices.

Drain the can of sardines, fry the fish in hot vegetable oil for five minutes, until cooked, then remove and arrange in a dish lined with kitchen paper.

For seasoning, pour garlic, pepper and sugar into a mortar, add lemon juice and fish sauce, pound to break everything into a paste. It should be hot, sweet and salty, so adjust taste as necessary.

Pour the sauce over the chopped vegetables and toss until covered. Add the tomato quarters, mint and coriander and stir again. Crush the sardines and mix half of it into the salad. Transfer to a plate and serve with the remaining crushed fish scattered on top.

Russian olive olive salad with bonito

Good tuna and mayonnaise is a hard-to-beat combination. Add a few vegetables to create an old-fashioned oliver salad. If you like, use oil from fish tin to make mayonnaise, which turns this into something really special.

to equip 15 minutes
cook 10 minutes
serve 1-2

1 x 120g tin bonito tuna in olive oil
1 carrot
trimmed, peeled and cut into 10 mm dice
1 potatopeeled and cut into 10 mm dice
1 handful frozen peas (about 40g)
A few good spoons of mayonnaisehomemade or bought (I like the Japanese Kewpie, and it’s beautiful and creamy)
1 green onion
trimmed and thinly sliced
1 small handful curly parsley

Drain the oil from the tuna can, leaving the fish in the tin.

Boil diced carrots, potatoes and peas until soft, then drain and refresh under cold water. When cool, add the drained vegetables and green onions to the mayonnaise.

Spread the mayonnaise mixture directly over the tuna in the tin, finish off with a sprinkling of chopped curly parsley and eat it straight out of the tin.

Sri Lankan Mackerel Curry

This wonderful curry sauce can be made in batches. Chill or freeze, then reheat, stir into a can of your favorite fish and you’ll have a delicious fish curry ready in a matter of minutes.

to equip 10 minutes
cook 40 minutes
serve 4

4 garlic clovespeeled and chopped
1 onionpeeled and coarsely chopped
5 cm of fresh gingerpeeled and chopped
Vegetable oilfor frying
20 fresh curry leaves
1 pinch
Fenugreek seeds
1 teaspoon of black mustard seeds
Half a teaspoon of fine sugar
1 tablespoon medium curry powder
(I like bolust), or use hot curry powder to taste
½ teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon freshly ground black pepper
Half a teaspoon of ground turmeric
1 x 200 ml coconut milk
1 tablespoon tamarind
1 stick of lemongrass
bruises with a rolling pin
1 x 120g of mackerel in olive oildrain
2 tomatoeschopped
2 sticks fresh green peppersliced
1 large coriandercoarsely chopped
1 lemonto quarters, to serve

Place the garlic, onion, and ginger in a small bowl of a food processor and blend until they turn into a paste.

In a frying pan large enough to take everything in for later, heat a few teaspoons of oil. When hot, add the curry leaves, fenugreek seeds and mustard, and sauté for a minute or so, until they pop. Add onion paste and sauté, stirring for a few minutes, until slightly browned. Add sugar and all other spices, then cook, stirring, until the raw smell of spices disappears. Add 250ml water, coconut milk, tamarind and lemon, stir, and allow to simmer gently, stirring occasionally, for 20 minutes.

Taste the curry sauce and adjust seasoning as necessary. Add the drained fish, simmer for 10 minutes, then add the chopped tomatoes and sliced ​​chili. Sprinkle over coriander and serve with rice and fresh lemon juice.

Mitch Tonks is the founder of The Seahorse in Dartmouth and Devon and the Rockfish Group of Restaurants

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