In a recent post I’ve realized that I came down rather hard on sardines. Actually, sardines are quite delicious. They are not just fish in a can.
So listen, I never do this, but you’ll need:
- A largish or smallish onion (red or yellow or white). It should remind you of a fist cupped doggedly in the hand of a steady and determined foe. Shallots will work too, in a pinch, but they should be gob-sized. Gobs of shallots, then, would be wise.
- Your tolerance level of red Thai chilli peppers. I recommend a smattering. A smattering is good. Yes.
- One can of sardines in tomato sauce. Note the brand for later. There are lots, so many out there to choose from, so please do also keep that in mind. Too many really. A ridiculous amount.
- Leftover rice, a good lunch portion of it (i.e. enough to fit comfortably in the a child’s sun hat or mid-size catcher’s mitt).
- Like, some oil (read: cooking). Anything else is between you and your god. Between you and infinity.
- Salt and pepper (but not really, you can skip this if you want).
STEP 1: Prime stovetop to medium heat. Spill a bit of oil into to a shallow pot or pan. If necessary, deploy gumption. Sauté the onions until translucent. Add red Thai chillies, sliced dramatically. Enhance with salt and pepper (or not).
STEP 2: Empty can of sardines in tomato sauce into pan. Reduce heat. Simmer till onion and sardine and sauce enter into an exquisite union wherein the parts do and do not make up the whole. A dance, really, and a rather intricate one at that, something at the level of a tango or Polonaise. You’ll know it when you see it, probably. You’ll feel it before you know it. Trust.
STEP 3: Drape over rice and make sure to tuck it in at the corners before it’s too late. Remember to use leftover rice so that there is that feeling of extra accomplishment.
There. That’s it. You’re done! Now try it and see. Hope you like it.
Don’t like it? That’s fine because it wasn’t like I was really asking, was it?