Sardines Recipe

Rinse the black/purple glutinous rice under cold water until the water runs mostly clear. Drain well.

Combine the rinsed rice, 1.25 cups water and 1 tsp salt in a medium saucepan. Bring to a gentle boil over medium heat.

Once boiling, reduce heat to low, cover tightly, and simmer 18–22 minutes until water is absorbed and rice is tender and sticky. Remove from heat and let rest, covered, 10 minutes. Fluff gently with a fork before serving.

Heat 120 ml extra virgin olive oil in a small wide saucepan over low heat until warm but not smoking (about 140–150°C / 280–300°F equivalent; it should shimmer).

Add the thinly sliced garlic and shallot. Cook gently over very low heat, stirring occasionally, until softened and fragrant and the garlic is just turning pale gold, about 6–8 minutes. Avoid browning.

Add the halved cherry tomatoes, tomato paste, sliced chiles, 1 tsp sugar and 1 tsp sea salt. Stir to combine, then continue to cook very gently, uncovered, over low heat for 12–15 minutes until tomatoes have softened and released juices and mixture has thickened slightly.

Stir in 1 tsp rice vinegar to brighten the confit, taste and adjust salt or sugar if needed. Remove from heat and let cool slightly. The confit can be made ahead and kept refrigerated in its oil for up to 3 days; bring to room temperature before serving.

Pat the mackerel dry with paper towels inside and out. Score the skin lightly on each side (2–3 shallow diagonal cuts) so it cooks evenly.

Season the cavity and both sides of the fish with 1 tbs kosher salt and 1 tsp freshly ground black pepper. Rub 2 tbs olive oil over the skin.

Preheat a grill pan or heavy skillet over medium-high heat until hot. Add a little oil to the pan and place the fish skin-side down. Cook without moving for 3–4 minutes until the skin is crisp and easily releases.

Flip carefully and cook the flesh side for another 2–4 minutes until cooked through (internal temperature about 60–63°C / 140–145°F) and the flesh flakes. Total cooking time will vary with fish thickness. Squeeze the juice of half a lemon over the fish just before removing from the pan.

Transfer the cooked mackerel to a cutting board and let rest 2 minutes. Break into large fillets or leave whole, as preferred.

Plate rice

Spoon a portion of purple sticky rice onto each plate (about 1/2 cup cooked rice per serving).

Top with fish

Nestle a whole mackerel or a large fillet on top of the rice.

Spoon confit

Spoon 2–3 tbs of the tomato-chili confit and some of its oil over the fish and rice, letting juices soak into the rice.

Garnish

Scatter the chopped cilantro and sliced green onion over the dish, finish with a light sprinkle of toasted sesame seeds and an extra squeeze of lemon to taste.

Serve immediately while the fish is warm and the confit oil is aromatic. Leftover confit can be reheated gently; rice reheats covered with a splash of water.