Crispy and Moist Anchovy Stir-fry
Crispy and Moist Anchovy Stir-fry
Kid-Friendly Anchovy Stir-fry: Not Too Salty, Just Right!
This anchovy stir-fry is made without soy sauce, making it mild and not too salty. It’s also delightfully tender, not hard, so it’s easy to chew. Perfect as a side dish!
Ingredients- 2 handfuls of dried anchovies for stir-frying (small size, like “Janjiri”)
- 1 handful of sliced almonds
- 1/2 Tbsp minced garlic
- 1/3 cup water
- 3 Tbsp oligosaccharide (or corn syrup)
- 3 Tbsp cooking oil
- Sesame seeds, to taste
Cooking Instructions
Step 1
First, let’s prepare the base for our flavorful anchovy mixture. In a small bowl, combine 1/3 cup of water with 1/2 Tbsp of minced garlic and stir well. This helps the minced garlic distribute evenly and prevents it from sticking to the pan, enhancing its aroma.
Step 2
It’s important to prepare the anchovies properly. Place the dried anchovies in a sieve and gently shake them to remove any dust or small debris. Heat a pan with a decent depth over medium heat for about 1 minute without adding any oil. Then, add only the anchovies and stir-fry them. This step helps to eliminate any fishy smell and brings out their nutty flavor.
Step 3
As the anchovies are stir-frying over medium heat, you’ll start to hear a ‘crackling’ sound – this indicates they are cooking nicely. Now, add the sliced almonds to the pan and stir-fry them together with the anchovies. The almonds will toast alongside the anchovies, adding a wonderful crunch and nutty dimension.
Step 4
Once the anchovies and almonds begin to turn a light brown color, add 2 Tbsp of cooking oil to the pan. Continue to stir-fry for about 1 more minute, allowing the anchovies and almonds to get coated in the oil. Next, pour in the water mixed with minced garlic. Bring the mixture to a simmer, then reduce the heat to medium and continue to cook, stirring frequently, until most of the liquid has evaporated. This step infuses the anchovies with the aromatic garlic flavor.
Step 5
When the liquid in the pan has significantly reduced, add the remaining 1 Tbsp of cooking oil. Stir-fry for another 10-20 seconds. This little bit of extra oil helps to achieve a delightfully crispy texture for the anchovies. Finally, turn the heat down to low. Add 3 Tbsp of oligosaccharide (or corn syrup) and a sprinkle of sesame seeds. Stir everything together quickly until the anchovies are evenly coated and glossy. Your delicious anchovy stir-fry is ready! The oligosaccharide creates a lovely glaze without being overly sticky.
