
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.
- Spicy
- Local Hawaii
- Sardine pupu
- Snack
- Pan-cooked
- Cook
- 5 min
- Serves
- Snack for 1
- Level
- Easy
Method6 steps
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.
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.
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.
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.
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.
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.
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