Stir-Fried Anchovies
Ingredients
- 500 gEuropean anchovy (dried and rinsed + rinsed and dried)
- 3 tbspPeanut oil
- 3 pcGarlic (minced)
- 2 pcShallot (thinly sliced)
- 1 pcThai chili (sliced)
- 3 tbspfish sauce
- 2 tbspBrown sugar
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 1 pinchBlack pepper ground
Method
Small anchovies that crunch under the tooth, coated in a glossy brown caramel. The powerful scent of reduced fish sauce and chili awakens the senses.
- 1
Rinse the anchovies in clear water to remove excess salt, then pat them dry thoroughly. They must be perfectly dry to brown well in the oil.
- 2
In a very hot wok with peanut oil, stir-fry the fish until they become stiff and crispy. The color should turn golden brown.
- 3
Add the garlic, shallot, and chili. Stir constantly so the flavors penetrate the flesh without burning the condiments. The garlic should just start to color.
- 4
Pour in the fish sauce and sugar. Let reduce over high heat until the liquid becomes syrupy and coats each small fish in a glossy veil. Finish with the green onion.
Frequently asked questions
How do you get this dish right?
- Don't soak the anchovies for too long or they'll lose their ocean flavor.
- The secret is in the reduction: the sauce must be sticky and coat the spoon, not stay watery at the bottom of the wok.
How long does this dish keep?
Store in an airtight container in the fridge for 3 to 4 days. Briefly reheat in a dry pan to restore crispiness before serving.
