185g |
cooked white rice |
1 |
garlic clove, chopped |
1 |
french shallot, chopped |
2 tablespoons |
crushed roasted almonds |
3 tablespoons |
chopped coriander, plus extra to garnish |
1/2 |
lime, grated zest, plus lime wedges to serve |
1 |
red chilli, sliced, plus extra to garnish |
3 |
eggs, separated |
120g |
panko, (Japanese breadcrumbs; see glossary) |
6 |
fresh sardines, boned and butterflied, leaving the tails on if desired |
125ml |
olive oil |
2 handfuls |
rocket |