Spicy Sardine Puff Filling

1. 1

   Remove the sardines from the can and reserve the liquid.

2. 2

   Use a fork to split open each sardine and lift off the spine bones.

3. 3

   Set the flesh aside (there should be about 1/3 cup) and discard the bones.

4. 4

   In a small bowl, mix 1 tablespoon of the canning liquid (stir it up before measuring) with the sugar, salt, ketchup, and lime juice.

5. 5

   Set this seasoning sauce aside.

6. 6

   Heat the oil in a medium skillet over medium heat.

7. 7

   Add the shallot and chile and cook, stirring occasionally, for about 3 minutes, or until soft and fragrant.

8. 8

   Add the seasoning sauce, and cook, stirring frequently, for about 2 minutes, or until the mixture has reduced and thickened.

9. 9

   Add the sardines, stirring gently to break up the flesh into large flakes.

10. 10

    Transfer to a bowl and stir in the egg.

11. 11

    Cool completely before using.

12. 12

    The filling can be prepared up to 2 days in advance, covered, and refrigerated.

13. 13

    Return it to room temperature before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.