Crispy and Delicious Almond Anchovy Stir-fry Recipe
Nutritious! Secrets to Making a Deliciously Crispy Almond Anchovy Stir-fry
The fantastic harmony of savory almonds and crispy stir-fried anchovies! Introducing a recipe for anchovy stir-fry, a perfect side dish that makes you eat more rice.
Main Ingredients- 110g dried anchovies (stir-fried briefly in a dry pan to remove scales and debris, then prepared)
- 1 handful sliced almonds (approx. 30g)
- 1 red chili pepper (thinly sliced diagonally)
- 2 Korean green chili peppers (seeds removed if you prefer less heat, thinly sliced diagonally)
Seasoning Ingredients- 1.5 Tbsp soy sauce
- 1/2 Tbsp minced garlic
- 2 Tbsp ginger-plum fermented rice wine (or mirin/sake if unavailable)
- 3 Tbsp oligosaccharide (sweetness can be adjusted to taste)
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
- A little cooking oil (for coating the pan)
- 1.5 Tbsp soy sauce
- 1/2 Tbsp minced garlic
- 2 Tbsp ginger-plum fermented rice wine (or mirin/sake if unavailable)
- 3 Tbsp oligosaccharide (sweetness can be adjusted to taste)
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
- A little cooking oil (for coating the pan)
Cooking Instructions
Step 1
First, it’s important to remove scales and debris from the anchovies. Place the dried anchovies in a dry pan and stir-fry over low heat for about 1-2 minutes. This helps to get rid of any fishy smell and makes it easier to remove debris. After stir-frying, place the anchovies in a sieve and shake off the crumbs, then set aside.
Step 2
Return the stir-fried anchovies to the pan and add a handful of sliced almonds. Stir-frying the almonds together with the anchovies will further enhance their savory flavor. Stir-fry for just 30 seconds to 1 minute, being careful not to burn them.
Step 3
Thinly slice the red chili pepper and Korean green chili peppers diagonally. If you like it spicy, you can use the green chili peppers with their seeds. Lightly oil the pan, then add the stir-fried anchovies, almonds, and sliced peppers. Drizzle in 1.5 Tbsp soy sauce and 2 Tbsp ginger-plum fermented rice wine, and stir-fry quickly to ensure the seasoning is evenly distributed among all ingredients.
Step 4
Now, add 1/2 Tbsp minced garlic and 3 Tbsp oligosaccharide, and continue to stir-fry. Adjust the amount of oligosaccharide to your preference; add more if you like it sweeter, or less if you prefer it less sweet. The key is to stir-fry over medium-low heat, preventing the seasoning from burning while achieving a glossy finish.
Step 5
Finally, just before turning off the heat, drizzle in 1 Tbsp of sesame oil. Sesame oil adds a nutty aroma and a beautiful sheen to the dish.
Step 6
After adding the sesame oil, sprinkle with toasted sesame seeds and stir-fry lightly with the residual heat, just enough to mix everything. Stir-frying quickly, ‘swish swish!’, is crucial to prevent the anchovies from becoming too hard and to maintain their crispiness.
Step 7
Transfer the deliciously stir-fried almond anchovies to a serving dish. It’s a perfect side dish to enjoy with warm rice! Enjoy your meal!
