The Rice:

1 Cup White Basmati Rice, preferably from India (Lotus Foods or Daawat are both good brands). Follow cooking instructions on package. I usually use a little less water than called for so that the rice is slightly al dente. If you have the insight and the bandwidth, make the rice one day before. You can leave the rice on the stove at room temp, covered in the pot it was cooked in. Once ready to use, fluff with a fork. Rice can also be made night of. I almost always make the rice on the fly, as the whole point of this recipe is that it supposed to save you a from not having a dinner plan!!

The Rest:

1 tin of sardines (4 – 5 ounces), drained
2 medium cloves finely chopped, fresh garlic
1 heaping Tablespoon finely chopped, fresh ginger
4 Tablespoons finely chopped, fresh parsley
2 Tablespoons, finely chopped, fresh chives
½ of a fresh lime, squeezed
3 Tablespoons EVOO, plus more for finishing
3 large pinches of sea salt (more if needed)
Several turns of fresh cracked, black pepper
Maldon Sea Salt, for finishing

Put a 3 Tablespoons of EVOO into a heavy, deep sauté pan over medium high heat (a wok is great if you have it). Add ginger and sauté until it softens and becomes aromatic—about 2 minutes. Add sardines. Continually move around and break apart with a wooden spoon. Once sardines are broken up and well mixed with ginger, add garlic. Move garlic around the pan with sardines and ginger for 1 – 2 minutes. Be careful to monitor your heat and make sure garlic is not burning. Add rice to pan and turn heat a notch higher. The trick is to let a crust develop on some of the rice so it gets crispy, without burning any of the other ingredients. Let it sit, then move it around, repeat. Add salt and pepper now. Taste to adjust (sardines are salty, so it’s really a personal preference). Once rice is hot and slightly crispy in places, turn heat off. Add chives and 3 tablespoons of parsley to the pan and stir to evenly spread. Scrape into serving bowl. Top with a swirl of finishing oil, the fresh lime juice, the remaining tablespoon of parsley and some flakey, Maldon sea salt. Serve immediately.