Australian Sardine is a strong-flavoured finfish and strong-flavoured ingredients are recommended. It can be cooked whole, and is well suited to grilling, accompanied by strong flavours. It is great in a tandoori or skewered. BarbecuedAustralian Sardine makes a terrific entrée. First, clean by slitting the belly and cleaning out the gut cavity, then marinate in a mixture of lemon juice, lime juice, tomato paste, crushed garlic, ground ginger, ground cumin and paprika. Barbecue (or grill), preferably on a flat plate.Australian Sardine can also be lightly pan-fried and then marinated in olive oil, vinegar, garlic, onion, lemon pepper, tomatoes and bay leaves. Serve cold.Try Peter Harris’ recipe from the Grange Jetty Kiosk in South Australia for grilling with roasted capsicum salad (p. 305), or bake covered with a mixture of breadcrumbs, parsley and seasoned pepper.