Cá cơm xào

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.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 315
• Protein: 25 g
• Carbs: 11 g
• Fat: 19 g

Ingredients

• 500 g European anchovy ( dried and rinsed + rinsed and dried )
• 3 tbsp Peanut oil
• 3 piece Garlic ( minced )
• 2 piece Shallot ( thinly sliced )
• 1 piece Thai chili ( sliced )
• 3 tbsp fish sauce
• 2 tbsp Brown sugar
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 1 pinch Black pepper ground

Instructions

1. Fish preparation

   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. Initial frying

   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. Sautéing aromatics

   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. Reduction and glazing

   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.

Chef's tips

• 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.

Storage

Store in an airtight container in the fridge for 3 to 4 days. Briefly reheat in a dry pan to restore crispiness before serving.