This Chef's Sardine Pupu Will Change Your Mind About Tinned Fish | Food & Wine

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: store-brand cream cheese

Greek yogurt is lower in fat and higher in protein.

crackers

🥗Healthier: whole grain crackers

💰Cheaper: saltines

Whole grain crackers offer more fiber.

Warm 2 cups of extra virgin olive oil in a pan.

Zest 4 lemons, being careful not to include the bitter white part.

Let the lemon zest sit in the warm oil for a few hours, then strain it out.

Prepare chili pepper water by mixing warm water, Hawaiian sea salt, smashed garlic, chopped Hawaiian chili peppers, bay leaves, apple cider vinegar, soy sauce, and patisse in a jar and let it sit overnight.

Slice green onions super thin and soak them in ice water to remove sweetness for about 5 minutes.

Slice garlic super thin to perfume the oil.

Open the canned sardines and reserve the oil from the can.

Heat the reserved sardine oil in a pan and add the sliced garlic and Korean pepper flakes, cooking until the garlic colors slightly.

Add the sardines to the pan and warm them through, allowing them to soak up the garlic-flavored oil.

Drizzle a touch of soy sauce and apple cider vinegar over the warmed sardines.

Drain the soaked green onions and place them on a serving plate.

Plate the sardines and top with the drained green onions, drizzle with chili pepper water and lemon olive oil, and season with black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens