Ingredients
15 ml coconut oil
1 roma (plum) tomato, diced
60 ml sliced white onion
1 small garlic clove, minced
0.5 ml minced scotch bonnet chile pepper
2 cans (106 g each) sardines packed in soybean oil
salt and ground black pepper to taste
360 g cooked white rice
Directions
Step 1
In a skillet over medium heat, melt coconut oil. Add tomato, onion, garlic, and scotch bonnet chile pepper. Cook and stir until the onion is almost translucent, about 5 minutes.
Step 2
Pour sardines and soybean oil into the tomato-onion mixture. Mash the fish with a fork until fully incorporated. Cover the skillet, reduce the heat to low, and cook until the sardines are heated through, about 3 minutes. Season with salt and pepper. Serve the sardine mixture over the rice.