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In Sardis (Sauce for Bonito)
In Sardis (Sauce for Bonito) is a traditional Ancient Roman recipe for a classic dish of stuffed bonito that are steamed to cook and served with a simple sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Of Sardines (In Sardis).
prep time
20 minutes
cook time
25 minutes
Total Time:
45 minutes
Serves:
2
Rating: 
Tags : Herb RecipesAncient Roman Recipes
Original Recipe
In sardis: sardam farsilem sic facere oportet: sarda exossatur, et teritur puleium, cuminum, piperis grana, menta, nuces, mel. impletur et consuitur. involvitur in charta et sic supra vaporem ignis in operculo componitur. conditur ex oleo, caroeno, allece.
Translation
Sauce for bonito: Stuffed bonito should be made thus: Bone the fish. Combine pennyroyal, cumin, peppercorns, mint, hazelnuts and honey. Stuff [the sardines with this mix], tie them [closed] then roll up in papyrus leaf and steam in a covered pan. Season with olive oil, caroenum and allec.
Modern Redaction
Note that the
(h)allec in the recipe is a fish paste made in the same way as fish sauce. I've used a combination of anchovy paste and nam pla here to approximate the texture and flavour.
Ingredients:
115g (3/4lb) tuna steak (or the same sized bonito fillet)
15 black peppercorns
24 fresh mint leaves, minced
75g (1/2 cup) whole hazelnuts
1 tbsp honey
For the sauce:
2 tsp anchovy paste
1 tsp nam pla (Thai fish sauce)
2 tsp olive oil
2 tsp caroenum
liquamen (fish sauce), to serve
Method:
Preheat your oven to 175C (165C fan/350°F). Cut the tuna steak in half horizontally to get two thinner steaks; put each on a square of aluminium foil in a baking tin and set aside.
Toast the hazelnuts in a dry pan until fragrant (about 2 minutes); take off the heat. Grind the peppercorns in a mortar, then add the mint and grind then to a fragrant paste. Add the hazelnuts, in batches, and grind by hand as finely as you can with the mint and pepper. Transfer to a bowl and mix in the honey; it should form a sticky, almost dry paste. Spread this on the tuna (or bonito) pieces, fold them in half, then seal up with the foil. Transfer to your pre-heated oven and bake for 20-25 minutes until cooked through.
For the sauce, mix all the ingredients together till smooth. Pour over the cooked fish, or put on the side and dip the pieces in as you eat.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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