The Tinned Fish 25 · No. 8 of 25

1. No.8Photo: FishNook

   Sardines and sprats · Portugal

   Sardines in Olive Oil & Lemon

   From Ati Manel · Matosinhos, Portugal

   In olive oilNot spicy

   Atlantic sardines landed in Matosinhos, near Porto, and canned by hand the same day, in the bright yellow and blue tins you see all over Portugal. This one is just sardines, olive oil, lemon and salt.

   Clean and bright, a good first sardine. Squeeze nothing: the lemon is already in.

   Eat it withRiceBoiled potatoesA green salad

   Order from FishNook ↗

   Ati Manel doesn't sell this tin direct here, so the button goes to FishNook, a shop that carries it.

   Chef's quick recipe

   Sardine fried rice with lemon and herbs

   15 min · 2 servings · Day-old rice fried in the tin's oil, sardines folded in at the end so they stay in chunks.

   Save to my recipes

   You need

   • 1 tin Ati Manel sardines in olive oil and lemon (about 4.2 oz / 120 g)
   • 2 cups (300 g) cooked rice, cold
   • 2 eggs, beaten with a pinch of salt
   • 3 scallions, sliced, whites and greens apart
   • 1 garlic clove, chopped
   • 1 cup frozen peas
   • 1 tbsp soy sauce
   • 2 tbsp chopped dill or parsley
   • Lemon wedges

   How to make it

   1. Heat 1 tbsp of the tin's oil in a large nonstick pan or wok over high heat. Pour in the eggs, stir until just set, about 30 seconds, and tip them onto a plate.
   2. Add another 1 tbsp of oil, the scallion whites and garlic; cook 30 seconds.
   3. Add the rice and press it flat. Leave it 1 minute to crisp, then stir and repeat twice more.
   4. Add the peas and soy sauce and stir-fry 2 minutes until the peas are hot.
   5. Fold in the sardines in large pieces, the eggs, scallion greens and herbs. Serve with lemon.

   Chef's own recipe, in our words, built around the tin. It isn't Ati Manel's.

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Ati Manel didn't pay to be here. Order goes straight to FishNook. The recipe is Chef's own, in our words.