- 120g can Lucky Star Sardines
- ¼ cup rice
- ½ cup water
- ½ tsp salt
- Ground black pepper
- 1 onion, finely sliced
- 1–2 potatoes, peeled and cut into small dice
- 1 red or green chilli, finely sliced and seeded
- 1 large, ripe tomato, chopped
- 2 Tbsp chopped parsley, plus extra for garnishing
- Lemon wedges for squeezing
- Drain the sardines. Break the fish into strips.
- Tip the rice into a medium saucepan. Add the water, salt and a little pepper, cover and cook for about 20 minutes until the water has been absorbed and the rice is cooked.
- Heat a little oil in a medium frying pan and fry the onions until soft.
- Add the potatoes and fry until golden. Stir in the chilli and tomato, and cook over more gentle heat for a few minutes more until the potatoes are tender and cooked through. Stir occasionally.
- Mix in the rice and parsley, and heat through.
- Place the sardines on top of the rice, cover and steam over low heat until everything is piping hot. Serve directly from the pan with a garnish of chopped parsley and lemon wedges for squeezing.
Lucky Star Sardines are high in Omega-3 fatty acids. Regular intake of these essential fatty acids may assist in reducing the risk of coronary heart disease.
Smoorvis (Braised Fish) is a dish of Malay origin. It is made with salted fish, usually smoked snoek as well as onions, tomatoes, red chillies and potatoes.