Method
In the days leading up to brunch, cover the sardines in the fish sauce and leave for 45 minutes. Remove the fish from the sauce, air-dry then refrigerate until you’re ready to cook them. They’ll be good for 2–3 days.
Make the nam prik
- Dry roast the turmeric, tomatoes, garlic and belachan until it’s all fragrant. Char the banana chillies over an open flame (or in a hot chargrill pan) until blistered. Place the chillies in a bowl to cool then peel away the skins. Salt the fish and fry until cooked.
- In a mortar and pestle, bruise the pea eggplants and put to one side. Next pound turmeric, garlic and chillies to a fine paste then place in a bowl. Pound the tomatoes until saucy then add to the bowl. Pound the belachan and fried fish until they’re completely broken up then add them to the bowl. Add all the remaining ingredients to the bowl and mix them completely. Check for seasoning – you’re looking for a balance between salt, sour and sweet – and add more lime juice, fish sauce or caster sugar if needed. The overall flavour should be smoky and earthy. Preheat the oven to 220ºC/200ºC fan-forced. Place the tomatoes on a tray lined with baking paper, drizzle with olive oil and season with cracked black pepper. Roast for 15 minutes or until the tomatoes are just collapsing.
- In a heavy-based pan over medium heat, heat the vegetable oil then panfry the sardines until golden and crispy. Place on absorbent paper until serving.
To cook the eggs
- While the sardines are cooking, add enough water in a saucepan until it’s about 10cm deep. Add the vinegar then bring to boil over medium heat. Lower the heat so the water is just simmering around the edges. Crack an egg into a bowl. Using a wooden spoon, stir the hot water to create a whirlpool. Carefully tip the egg into the whirlpool and cook for 2–3 minutes. Using a slotted spoon, remove the egg from the water. Skim any foam from the water and repeat with the other three eggs.
- Get someone to pop the sourdough bread in the toaster, so it’s ready to go.
Place the toast on individual plates then top with nam prik and a sardine. Add the egg to the side, as well as a couple of the roasted tomatoes, and garnish with rice paddy herb. Serve immediately