Spicy Citrus Peach Sauce

This Spicy Citrus Peach Sauce brings the heat and zing, making it a prime topping for sardines, chicken, beef, or tofu over rice with a fried egg. Smoked paprika, cumin, and turmeric lay down a deep, rich base, while lemon and orange juices add a sharp, zesty kick. Fresh peach sneaks in a light, sweet note, keeping things fresh. This sauce boosts the bold flavor of sardines without overpowering, and takes chicken, tofu, or beef to the next level, perfect for any chummer looking to upgrade their grub.

2 tablespoons olive oil (from sardines if using + extra if needed)

1 small onion, finely chopped

2 cloves garlic, minced

2 teaspoon fermented red pepper paste (more if you want more heat)

1 tomatillo, finely chopped

1 teaspoon smoked paprika

1 teaspoon cumin

1/2 teaspoon turmeric

2 tablespoons ketchup

1/4 cup sweetened lime juice

2 tablespoons Mirin

1/2 cup water

1/2 cup peach juice and pulp

1 tablespoon capers, drained or 1/8 cup dill pickle chopped fine

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Heat olive oil in a saucepan over medium heat.

Add the chopped onion and cook until translucent, about 3-4 minutes.

Stir in the minced garlic, red pepper paste, and tomatillo. Cook for another 2 minute until fragrant.

Add smoked paprika, cumin, and turmeric, stirring to combine.

Mix in the ketchup and cook for 2 minutes, letting the flavors meld.

Add Mirin and deglaze pan, getting all the browned bits

Pour in the lemon juice, water, and peach juice, stirring to create a smooth sauce.

Add capers or pickles.

Let the sauce simmer on low heat for about 10 minutes, stirring occasionally.

Season with salt and pepper to taste if needed.

Once the sauce is slightly thickened, remove from heat.

1 can (4.4oz) sardines or 4 oz of cooked chicken per person

1 cup of sticky rice per person

1 fried egg per person

Serve warm over rice with sardines or chicken, and a fried egg. Garnish with fresh parsley.