Two-time BravoTopCheffinalist & chef/owner of TinRoofMaui, Chef Sheldon Simeon will change the way you think about canned fish with his Sardine Pupu recipe! Enhanced with the flavors of garlic, shoyu and homemade chili water:
Peel the lemon zest in long strips with a vegetable peeler, making sure to avoid the bitter white pith. 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.
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.