Full Recipe

Sanma with Orange Vinaigrette

In the last few weeks we’ve been able to buy what I thought were sardines to sell from our fish counter during the weekend. It turns out that they’re not actually sardines but are sanma, a Japanese word translated as mackerel pike. The taste and texture are the same as sardines but they’re a little bigger. We sell them whole or, or if you email me elizabeth@lacigale.co.nz, by Friday afternoon I’ll clean them and butterfly them for you. This week I’ve prepared them in four different ways. In each recipe either leave the fillets whole or cut them in half horizontally. I haven’t given any quantities unless it’s important to keep the flavours balanced.


Recipe - sanma with orange vinaigrette

Butterflied sanma

Vinaigrette (serves 2):

juice of 3-4 oranges and or tangelos

juice and zest of 1 lime

extra virgin olive oil

dash of pomegranate molasses or good quality balsamic vinegar

salt and pepper

Finely chopped parsley or coriander


Put the juices and zest in a small pot. Bring to the boil and simmer until its reduced to 3-4 tbsps. It’ll become syrupy. Remove from the heat. Whisk in the rest of the ingredients. Go lightly on the olive oil and pomegranate molasses to start, adding enough to suit your taste.


Dust the sanma with seasoned flour and fry in a little oil. Brown both sides. Place the fillets on a serving plate. Tip the vinaigrette in the pan. Be careful it’ll sizzle a lot. Add the coriander and immediately spoon the vinaigrette over the sanma. Serve with a simple salad and fresh crusty bread.