Sardine Pupu

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 5 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).

在一个干净的耐热jar或可密封的容器,combine the hot water, white vinegar, garlic, chiles, bay leaves, cider vinegar, shoyu, salt, and fish sauce; stir to dissolve the salt. Let the chile pepper water 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.

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.

Carefully remove the sardines from the can, reserving the oil. Heat a medium skillet over medium high. Pour in the oil from 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.

一旦加热,沙丁鱼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.