Sardine Pupu Recipe | Easy and Delicious Canned Fish Dish

Introduction

Are you ready to change your mind about canned fish? Chef Sheldon Simeon’s sardine pupu recipe will impress you with its simplicity and deliciousness. Pupu, a Hawaiian term for appetizers or small plates, perfectly describes this dish that is great for sharing. In this recipe, you'll learn how to make lemon olive oil, chili pepper water, and the star of the show - sardines. The dish is completed with aromatic garlic, sweet onions, and a touch of apple cider vinegar. The result is a mouthwatering combination of flavors that you won't be able to resist. Get ready to wow your taste buds with this incredible sardine pupu recipe!

Ingredients

• Extra virgin olive oil
• Lemons
• Hawaiian sea salt
• Garlic
• Hawaiian chili peppers
• Bay leaves
• Apple cider vinegar
• Soy sauce
• Patisse or fish sauce
• Skin-on sardines packed in extra virgin olive oil
• Onions
• Cohucaru (Korean pepper flakes)
• Pepper

Preparation Steps

1. Warm extra virgin olive oil and add lemon zest. Let it sit for a few hours and strain it out to obtain lemon olive oil.
2. In warm water, add Hawaiian sea salt, smashed garlic, Hawaiian chili peppers, bay leaves, apple cider vinegar, soy sauce, and patisse or fish sauce. Let it sit overnight to a few weeks to make chili pepper water.
3. Slice onions thinly and soak them in ice water to remove bitterness.
4. Slice garlic thinly.
5. Reserve the oil from the sardine cans and heat it in a pan. Add garlic and cochucaru. Once garlic is slightly brown, add sardines and warm them through.
6. Glaze the fish with shoyu and apple cider vinegar sauce.
7. Drain the onions and arrange them on a plate.
8. Place warm sardines on top of the onions.
9. Season with pepper and drizzle with lemon olive oil, chili pepper water, and cracked pepper.
10. Serve and enjoy!