Flaked Sardine Shanghaï stopover

Escape into an Asian reverie with our Far Eastern-inspired sardine crumble... Melt-in-your-mouth and fragrant, this unique recipe offers a fusion of fresh and exotic flavours! 

Delicately crumbled sardines are cooked with water chestnuts, carrots, onions, mung bean sprouts, black mushrooms and shiitake mushrooms, topped with Nuoc mam sauce and a touch of star anise! 

Endemic to China, star anise is recognisable by its eight-pointed star shape and was first brought to Europe by Marco Polo. This highly aromatic spice is full of sweet, woody and aniseed notes, typical of Chinese cuisine! 

Whether eaten hot or cold, our Flaked Sardine Shanghaï stopover is best enjoyed on toast as an aperitif or with rice or Asian noodles as a main course. It's also delicious in salads with Vietnamese-style vegetables, or in spring rolls or egg rolls...