Crispy and Delicious Anchovy Stir-Fry: A National Side Dish
Crispy and Delicious Anchovy Stir-Fry: A National Side Dish
The Ultimate Recipe for Crispy Anchovy Stir-Fry Loved by the Whole Family
Introducing anchovy stir-fry, a treasured companion on our dining tables! Anchovies are packed with calcium and nutrients, making them beneficial for everyone, from growing children to adults concerned about bone health. While anchovy stir-fry may seem simple, the key lies in achieving the perfect crispiness. The secret to delicious anchovy stir-fry is to stir-fry the anchovies sufficiently in ample oil. If you prefer a moister, softer texture, you can lightly stir-fry the anchovies and then add a little water to the sauce. Considering the anchovies’ inherent saltiness, it’s crucial to use soy sauce minimally and balance the flavor with plenty of sweeteners like sugar, oligosaccharide, or honey. Using oligosaccharide or honey will result in a glossier stir-fry that doesn’t harden or stick. Today’s recipe is for the crispy version that everyone will rave about. Once finished, store the anchovy stir-fry in an airtight container at room temperature rather than in the refrigerator, as the oil and sugar can cause it to harden when chilled. Making a generous batch provides an excellent side dish, and it can also be used as a filling for rice balls or kimbap, making it a reliable and worry-free side for lunchboxes or trips.
Main Ingredients- 200g small dried anchovies (for stir-frying)
- 5 Tbsp cooking oil
- 5-6 cloves garlic, thinly sliced
Stir-fry Sauce- 1 Tbsp soy sauce
- 5 Tbsp oligosaccharide
- 2 Tbsp honey
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp soy sauce
- 5 Tbsp oligosaccharide
- 2 Tbsp honey
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, we’ll remove any fishy smell and moisture from the small dried anchovies to achieve a crispy texture. Heat a dry frying pan over medium-low heat and toast the anchovies for about 5 minutes. Using two wooden spatulas makes it easier to toss the anchovies evenly without breaking them. After toasting, pour the anchovies into a sieve to lightly shake off any fine powder.
Step 2
In the same frying pan, add a generous amount of cooking oil. Add the thinly sliced garlic and stir-fry over medium-high heat until golden brown to release its aroma. Be careful not to burn the garlic.
Step 3
Once the aromatic garlic oil is ready, add the prepared small dried anchovies and stir-fry for about another 5 minutes. Keep stirring to prevent the anchovies from sticking to the pan. If the pan seems dry, add a little more cooking oil.
Step 4
When the anchovies are well-stir-fried, push them to one side of the pan. Pour the pre-mixed sauce into the empty space and bring it to a boil. Once it starts bubbling vigorously, reduce the heat to low. Mixing the sauce in advance will help speed up the cooking process. If you have a large amount of anchovies and the pan is crowded, it’s best to remove some anchovies, boil the sauce, and then add the anchovies back to mix.
Step 5
Add the stir-fried anchovies to the simmering sauce and mix well. Ensure the anchovies and sauce are evenly coated. Taste the mixture and if you prefer it sweeter, you can add more honey or oligosaccharide to adjust to your liking.
Step 6
Finally, sprinkle with sesame oil and toasted sesame seeds for added nuttiness. Give it a quick final stir, and your delicious anchovy stir-fry is complete.
Step 7
Once the anchovy stir-fry has cooled completely, transfer it to an airtight container. For longer storage and the best flavor, keep it at room temperature instead of refrigerating it.
