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

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.

  • anya_sf on October 18, 2025

    As others have said, 1/2 recipe made a delicious, easy, dinner for one, served over rice. My sardines were canned with preserved lemon, so I skipped the lemon oil. Cucumbers were great on the side. I just made the chili pepper water a few hours ahead (using serrano), but it still added good flavor.

  • Acarroll on June 23, 2023

    Flavor bomb indeed. The sardines were much less intimidating than I thought they would be, and the Simeon-style chile broth was a revelation.

  • damongreen on February 05, 2023

    This recipe was an absolute flavor bomb. Took Sheldon's advice and served it with white rice. Loved it.

  • 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. Excellent with Coconut collard salad from Food52 Simply Genius.

  • 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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