In a mortar and pestle, combine the finely chopped lemongrass, sliced kaffir lime leaves, minced bird's eye chili, salt, palm sugar, and white wine. Gently grind and crush the ingredients until they form a fragrant, paste-like marinade. Squeeze in a dash of lemon juice and mix until well incorporated. This hand-crushed blend will infuse the sardine fillets with intense flavours.

Place the sardine fillets in a shallow dish and spoon the hand-crushed marinade over them. Ensure that each fillet is generously coated. Cover and let them marinate in the refrigerator for at least one hour, allowing the flavours to meld with the fish.

After marinating, remove the sardine fillets from the dish, allowing any excess marinade to drip off.

Lightly dust each sardine fillet with flour, ensuring they are evenly coated. This will create a delicate crispy texture when pan-fried.

Heat a fry pan over medium-high heat and add a touch of oil. Carefully place the coated sardine fillets into the hot skillet. Pan-fry them for about 2-3 minutes on each side or until they are golden brown and crispy. Be gentle when flipping to avoid breaking the fillets.

Transfer the pan-fried sardine fillets to a serving platter. Garnish with lemon slices for a fresh, zesty touch. You can also serve this dish with a side of steamed rice or a light salad for a complete meal.