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Sardine Pupu

Hawaiian · Appetizer

Sardine Pupu

From the zcook collection

A local Hawaii sardine pupu adapted from Cook Real Hawaiʻi by Sheldon Simeon: warm canned sardines in their own olive oil with garlic and Korean chili flakes, then finish with soy, cider vinegar, chili pepper water, lemon and ice-soaked sweet onion.

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  • Spicy
  • Local Hawaii
  • Sardine pupu
  • Snack
  • Pan-cooked
Cook
5 min
Serves
Snack for 1
Level
Easy

Method6 steps

  1. Step 1: Put the sliced half onion in a bowl. Cover with ice, then cold water, and leave until the ice melts. Drain well and dry the onion slices on paper towels; set them aside for topping the finished sardines.

    Uses 1/2 small sweet onion, thinly sliced into half-moons · Ice to cover the sliced onions · Cold water to cover the onions and ice

  2. Step 2: Open the sardine can and carefully pour all its olive oil into a small pan, holding the sardines back in the can so they stay whole. Keep both outputs: the oil in the pan and the reserved canned fish.

    Uses 1 can sardines in olive oil

  3. Step 3: Heat the reserved can oil over medium-high heat. Add the thinly sliced garlic and 1 tsp gochugaru and sauté for 2–3 minutes, until the garlic is lightly browned and fragrant.

    Sauté garlic and chili · 3 minUses Olive oil separated from sardine can · 3 garlic cloves, thinly sliced · 1 tsp gochugaru (Korean chili flakes; kochugaru)

  4. Step 4: Gently add the reserved sardines to the garlic-chili oil, keeping them whole. Warm for about 1 minute. Add the 2 tsp soy sauce and 2 tsp apple cider vinegar, and let the sauce heat and reduce just a little, keeping it saucy.

    Warm canned sardines · 1 minUses Reserved cooked canned sardines · Garlic-chili olive oil · 2 tsp soy sauce · 2 tsp apple cider vinegar

  5. Step 5: Lift the warmed sardines onto a small plate and pour the pan sauce and garlic over them. Add the 1 tbsp prepared chili pepper water and squeeze the juice from the half lemon over the plate. Top with the drained ice-soaked onion slices.

    Uses Warmed sardines with garlic-soy-vinegar pan sauce · 1 tbsp prepared chili pepper water · 1/2 fresh lemon, for squeezing · Drained ice-soaked sweet onion slices

  6. Step 6: Eat the finished sardine pupu hot as a snack for one. If desired, serve with the plain soda crackers or hot cooked rice.

    Uses Finished sardine pupu · Plain soda crackers, optional, to serve · Hot cooked rice, optional, to serve

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