Sardine pupu from Cook Real Hawai'i (page 61) by Sheldon Simeon and Garrett Snyder

  • garlic
  • lemons
  • olive oil
  • kochukaru
  • shoyu
  • sweet onions
  • Hawaiian sea salt
  • Hawaiian red chiles
  • canned sardines in olive oil
  • distilled white vinegar
  • EYB Comments

    Simeon-style chili pepper water on page 265 can be used instead of Basic chili pepper water.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Simeon-style chili pepper water on page 265 can be used instead of Basic chili pepper water.

  • bernalgirl on July 14, 2022

    This is an easy lunch or light dinner, the flavors and textures lift the humble sardine to favorites status. While the book’s chile water is a perfect match, the Thai table condiment Nam pla prik would also work. I enjoyed this with steamed rice. Quick and easily halved.

  • mjes on May 23, 2021

    I turned to this recipe as part of my use up dozens of cans of fish effort - trying it as an evening snack. I halved the recipe, actually made and aged the Lemon olive oil but cheated and didn't make the Basic chili water a day ahead. But this is a recipe well worth sharing with company with either a rustic bread or with rice.

  • Rinshin on April 11, 2021

    The ingredients esp soy sauce, vinegar, garlic, kochugaru, lemon oil and sweet onion slices really make simple canned sardines a surprise treat. The ingredients tame the taste of sardines and make for nice topping to simple cooked white rice. Used cooked white rice with some scattering of arugula (shiso leaves will be wonderful here but not available now) and this recipe.

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