1 can sardines in tomato sauce (there are 5 medium-sized sardines in a can)
1 large onion, peeled and sliced to 3 – 5 mm rings
1 tablespoon sugar
juice from 2 large limes
- Squeeze excess water from the onion rings and add in the lime juice. Ensure the juice is evenly mixed with the onions, set aside for 20 to 30 minutes.
- Remove the sardines and tomato sauce from the can onto a clean steel plate. I use steel plate for easy steam handling.
- Add in 1 tablespoon of sugar and mix well with the tomato sauce.
- Steam the sardines in the rice pot when you cook the rice. Alternatively, you may also steam them in the wok with boiling water for 6 mins.
- After the rice pot turns off, spread the pickled onions on top of the sardines and close the lid for 3 mins. I do not recommend more than 3 mins to avoid ‘cooking’ the onion rings as they will turn soft when ‘cooked’. You may also mix some onion rings with the tomato sauce (instead of just on top of the sardines) before closing the pot lid, or the wok lid. If you are working with a wok, turn off the heat before adding in the pickled onion rings. TIP: This process removes the ‘rawness’ of onion some people do not like. Else, you can garnish the sardines with pickled onions just before serving with steamed white rice.