2 cups cooked and cooled white rice (leftover day-old rice works perfectly)
1 medium shallot, finely chopped
1/4 Fresno chile or other fresh red chile, finely chopped
1 garlic clove, finely chopped
3 tablespoons roughly chopped fresh cilantro leaves
2 tablespoons roasted and roughly chopped almonds
Zest of 1/2 lime plus 1 lime, cut into 6 wedges
Pinch kosher salt
Freshly ground black pepper
2 cups breadcrumbs
3 large eggs, separated
6 large sardines, filleted and butterflied
1/2 cup olive oil
2 large handfuls baby arugula
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