Anchovy and Chili Pickle: A Summer Delight
How to Make Delicious Anchovy and Chili Pickle, a Summer Side Dish
In the summer, we often receive a generous amount of fresh chili peppers from the countryside. This Anchovy and Chili Pickle is the perfect dish to make during this season. It’s a true ‘rice thief,’ incredibly delicious!
Ingredients
- Dried anchovies (medium size) 200g
- Spicy chilies 700g (e.g., Cheongyang or regular green chilies)
- Anchovy-kelp broth 1 cup (approx. 200ml)
- Minced garlic 1 Tbsp
- Soup soy sauce 3 Tbsp
- Regular soy sauce 3 Tbsp
- Sesame oil
- Toasted sesame seeds
Cooking Instructions
Step 1
First, thoroughly wash the fresh chilies and pat them dry. Finely mince them using a knife. If you prefer a spicier kick, consider mixing in some Cheongyang chilies.
Step 2
Rinse the medium-sized anchovies briefly in a sieve. Remove their heads and the hard innards cleanly. The ideal ratio is about 1 part anchovy to 3-4 parts chili for a balanced flavor (e.g., 200g anchovies to 700g chilies).
Step 3
To remove any fishy smell and achieve a crisp texture, dry-roast the prepared anchovies in a pan over low heat. It’s important to roast them until their moisture evaporates and they release a nutty aroma.
Step 4
Once the anchovies are dry and crisp from roasting, let them cool slightly. Then, use scissors or a knife to chop them into small pieces, about 1cm or less in size. This ensures the seasoning coats them evenly and enhances the flavor.
Step 5
Prepare a wide pan or a wok. Add all the minced chilies to the pan, followed by 1 cup of anchovy-kelp broth. Sauté over medium-low heat until the chilies soften.
Step 6
Once the chilies have softened to your liking, add the roasted and chopped anchovies. Stir gently to combine them with the chilies and continue to cook together.
Step 7
For an extra boost of flavor, add 1 heaped tablespoon of minced garlic and stir-fry it with the chilies and anchovies. The pungent aroma of garlic will meld beautifully with the other ingredients.
Step 8
Now, it’s time to season. Start by adding 3 tablespoons of soup soy sauce. This type of soy sauce adds a deeper, savory note to the dish.
Step 9
Next, add 3 tablespoons of regular soy sauce to adjust the overall seasoning. Using a 1:1 ratio of soup soy sauce to regular soy sauce provides a good balance of saltiness and umami. Taste and adjust the quantities as needed according to your preference.
Step 10
Once all the seasonings are well combined and the taste is adjusted, turn off the heat. Drizzle a generous amount of sesame oil over the mixture while it’s still warm. This will infuse it with a wonderful nutty fragrance.
Step 11
Finally, sprinkle plenty of toasted sesame seeds for a beautiful finish. This delicious Anchovy and Chili Pickle is now ready! Let it cool completely before storing it in an airtight container in the refrigerator. It tastes even better when served chilled. This is perfect as a side dish with rice or even as a simple snack!
