Sheldon Simeon’s Sardine Pupu Will Change Your Mind About Canned Fish | Chefs At Home

Wine Recipes
Sheldon Simeon—two-time Top Chef finalist and author of “Cook Real Hawai’i”—will change the way you think about canned fish with his Sardine Pupu recipe! Sardines may get a bad rap, but they’re packed with protein and omega-3 fatty acids. Enhanced with the flavors of garlic, shoyu and vinegar, splashed with lemon olive oil and homemade chili water, and topped with sweet, raw onions, these sardines are a snack that’s packed with flavor. Hungry for more? Just add two scoops of rice and you’ve got a quick, cheap, and delicious meal! (Recipe below!)

#Fish #Recipe #ChefsatHome #FoodandWine

00:00 Introduction
00:58 Lemon Olive Oil
01:40 Chili pepper Water
02:47 Sardine Pupu
06:24 Final Result

Sardine Pupu
https://www.foodandwine.com/recipes/sardine-pupu

For the lemon oil:
4 lemons, scrubbed in hot water
2 cups extra-virgin olive oil

For the chile pepper water:
1/4 cup white vinegar
4 garlic cloves, smashed and peeled
8 Hawaiian or 4 bird’s eye chilies, thinly sliced
2 teaspoons coarse Hawaiian sea salt or Diamond Crystal kosher salt

For the sardines:
4 (3.75-to 4.2-ounce) tins sardines in extra-virgin olive oil
1/4 medium sweet white onion, halved and thinly sliced (1/2 cup)
2 garlic cloves, thinly sliced
Gochugaru (Korean chile flakes), to taste
1 tablespoon shoyu (soy sauce)
1 tablespoon apple-cider vinegar
Freshly ground black pepper

1. Make the lemon oil: Peel the lemon zest in long strips with a vegetable peeler, making sure to avoid the bitter white pith. (Reserve the lemon flesh and juice for another use.) Combine the zest strips and olive oil in a saucepan and simmer over very low heat for a few minutes, stirring occasionally. If any bubbles appear, even on the side of the pan, reduce the heat or briefly remove the pan from the heat. Let the oil cool to room temperature while the zest strips are left in to steep, about an hour. Discard the zest and transfer the lemon oil to a clean jar or sealable container. Store in a cool, dark place. The oil will keep for about 1 month on the shelf, or for several months in the fridge (just be sure to bring it up to room temperature before using).
2. Make the chile pepper water: In a clean heat-proof jar or sealable container, combine the vinegar, garlic, and chiles. In a small saucepan, bring the salt and 2 cups of water to a boil over high heat. Pour over the ingredients and let the jar cool to room temperature. Taste and adjust the salt if needed. Chill in the fridge for at least a day before serving. The chile pepper water keeps in the fridge indefinitely.
3. Make the sardines: Place the onion in a bowl and cover with cold water. Let soak until slightly translucent, 3 to 5 minutes. Drain the onion and place on paper towels to drain.
4. Carefully remove the sardines from the can, reserving the oil. Heat a medium skillet over medium high. Pour in the oil from 2 cans of sardines (or use a bit of neutral oil), add the garlic and gochugaru to taste, and sauté until lightly browned and fragrant, 30 to 60 seconds. Add the sardines in a single layer, keeping them as intact as possible. Deglaze with the shoyu and vinegar.
5. Once the sardines are heated through, 1 to 2 minutes, transfer the sardines to a serving platter and top with the onion and 1/4 cup of the chile pepper water.
Season to taste with black pepper and drizzle with 2 teaspoons of the lemon oil. Serve immediately

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Sheldon Simeon’s Sardine Pupu Will Change Your Mind About Canned Fish | Chefs At Home

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