Method

• 1.
  Two or three days before serving, place sardines in a dish and cover with fish sauce. Chill for 45 minutes, then drain and stand for 20 minutes to air-dry. Chill, covered, for 2-3 days to salt fish.
• 2.
  Preheat the oven to 190°C. Grease a baking tray and line with baking paper.
• 3.
  For the tomato nahm prik, place turmeric, tomato, garlic and belacan on prepared tray and roast for 6-8 minutes or until fragrant. Set aside to cool slightly.
• 4.
  Heat a chargrill pan or barbecue to high heat. Grill chillies for 5 minutes each side or until blackened slightly. Transfer to a bowl, cover with plastic wrap and stand for 10 minutes to cool. Peel, discarding skins.
• 5.
  Brush fish with oil and grill, turning halfway, for 4 minutes or until just cooked through. Set aside.
• 6.
  Using a mortar and pestle, bruise eggplants and transfer to a large bowl. Next, pound gapi, if using, roasted turmeric and garlic, and peeled chilli to a fine paste and add to eggplant.
• 7.
  Pound roasted tomato until broken up and a sauce-like consistency, then add to eggplant mixture. Pound roasted belacan and cooked fish until broken up, then add to eggplant mixture. Add remaining ingredients and stir to combine. Transfer to an airtight container and chill until needed. (Mixture can be stored, covered and chilled, for up to 1 week. Bring to room temperature before using.)
• 8.
  When ready to cook sardines, preheat oven to 220°C. Grease a baking tray and line with baking paper.
• 9.
  To cook tomatoes on the vine, place on prepared tray, drizzle with olive oil and season with a pinch of cracked black pepper. Roast for 15 minutes or until just collapsing.
• 10.
  Heat sunflower oil in a heavy-based frypan over medium heat. Add sardines and cook for 2-3 minutes each side or until golden and crisp. Drain on paper towel.
• 11.
  Meanwhile, place 10cm water in a medium saucepan over high heat. Add vinegar and bring to the boil. Reduce heat until water is just simmering around the edges. Crack 1 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 egg and transfer to a plate. Skim any foam from water and repeat, 1 egg at a time, with remaining eggs.
• 12.
  Divide toasted sourdough among plates and top with a few spoonfuls of tomato nahm prik and a poached egg. Add sardines, roasted tomatoes and a little more tomato nahm prik. Sprinkle with rice paddy herb and chillies, if using, to serve.