Komodo Kitchen: Small Delights

 

For years, we have kept our finger on the pulse with regards to how we can eat our beloved seafood responsibly. Over a decade ago, a study by Villy Christensen of the University of British Columbia's Fisheries Centre encouraged us all to cut back on tuna and salmon, turning our attention to their prey, to help save the world's fish. Eating the predator fish at the top of the food chain had caused a big decline and the total stock of "forage fish", such as sardines, anchovy and capelin, had more than doubled at the time. It was tip with a conscience that was welcomed by all - fish like sardines are affordable, delicious and full of calcium, vitamin B12, omega-3 fats and protein.

Unfortunately, wild sardine numbers have since dwindled too, with fishermen using vast amounts of the small fish for bait of the larger species. But with increased pressure on the fishing industry to use environmentally-conscious practices and consumers becoming increasingly aware of their choices, we can turn the tide and ensure all species are more protected. At Komodo, we make a point of purchasing a wide range of fish, mixing up our tastes frequently, to help rebalance the species in the water for a healthier marine ecosystem.

Sardines are still one of our favourite type of fish but we always look out for the sustainably caught variety, and won’t settle on any with an ambiguous source. We advise, when shopping for sardines, you ask the fishmongers where they’ve come from or check the label. Interestingly, those caught in Northwest Africa are the best.

To celebrate this generally underrated yet delicious fish, this month, we’re letting you in on an easy dish that you can serve as a starter, a light dinner or pass around as a party bite when entertaining. Enjoy!

 
 
 
 

A well-loved recipe

 

Smoked sardine bruschetta with fennel and pine nuts

INGREDIENTS

  • 8 slices white sourdough

  • ¼ cup (60ml) extra virgin olive oil, plus extra to drizzle

  • 1 baby fennel bulb, thinly sliced

  • 2 oranges, segmented

  • 2 mint sprigs, leaves picked, roughly chopped, small leaves reserved

  • ¼ cup (40g) pine nuts, toasted

  • 2 x 110g cans smoked sardines in olive oil, drained

White Bean Purée

  • 400g can cannellini beans, drained, rinsed

  • 2 tbs extra virgin olive oil

  • 1 tbs lemon juice

  • 1 small garlic clove, crushed

METHOD

1. For the white bean puree, place all ingredients in a food processor, season and whiz to a smooth puree. Transfer to a small container and set aside.

2. Preheat a barbecue or grill pan over high heat. Lightly brush bread with half the olive oil and grill for 1 minute each side or until charred. Rub garlic over each piece, then discard garlic.

3. Place fennel, orange segments, remaining oil, mint and pine nuts in a bowl. Season and gently combine.

4. To serve, spread each piece of sourdough with white bean puree, top with fennel and orange salad, sardines, red vein sorrel (if using) and reserved small mint leaves. Drizzle with oil and top with freshly ground black pepper.

 
 
 
 
Oscar Faragher