Sweet and Savory Anchovy Stir-fry for Babies
Deliciously Sweet Baby Anchovy Stir-fry Recipe
Introducing a recipe for ‘Baby Anchovy Stir-fry,’ the perfect side dish for children’s meals! We’ll stir-fry small anchovies with a sweet syrup-based sauce, making it not too salty and enjoyable for kids. A key tip for an even more savory and crispy result is to lightly dry-roast the anchovies in a pan before stir-frying them with the sauce. This helps remove any fishy smell and fine scales. Made with simple ingredients, this delicious anchovy stir-fry is easy for anyone to make and will add a satisfying touch to your dining table!
Main Ingredients
- Small Anchovies (Baby Anchovies) 200g (Choose a less salty, softer variety)
- Cheongyang Pepper 1 (Optional, for a touch of heat)
Sweet Sauce
- Grapeseed Oil 2 Tbsp (or other cooking oil)
- Corn Syrup 4 Tbsp (Can substitute with oligosaccharide or rice syrup)
- Sugar 2 Tbsp
- Sesame Oil 2 Tbsp
- Sesame Seeds, a pinch
- Grapeseed Oil 2 Tbsp (or other cooking oil)
- Corn Syrup 4 Tbsp (Can substitute with oligosaccharide or rice syrup)
- Sugar 2 Tbsp
- Sesame Oil 2 Tbsp
- Sesame Seeds, a pinch
Cooking Instructions
Step 1
First, select 200g of small anchovies that are low in salt and soft, ideal for young children. It’s best to remove any heads or tough parts.
Step 2
Heat a dry pan (without oil) over medium heat. Add the 200g of prepared small anchovies and stir-fry until their moisture evaporates and they become crispy. This usually takes about 3-5 minutes and helps eliminate any fishy odor or unpleasant taste.
Step 3
Once stir-fried, place the anchovies in a sieve to remove any fine debris or small bones. This step ensures a cleaner and tastier final dish.
Step 4
If using the Cheongyang pepper, remove the stem and thinly slice it into small rounds. If the children are sensitive to spice, you can omit it or remove the seeds to slightly reduce the heat.
Step 5
Now, in the pan, combine 2 Tbsp grapeseed oil, 2 Tbsp sugar, and 4 Tbsp corn syrup. Stir over medium-low heat until the sugar completely dissolves. Be careful not to let the sugar burn; gently melt it to create the sauce base.
Step 6
Once the sugar has melted, add the sliced Cheongyang pepper. Let the sauce simmer for a moment until it bubbles and the pepper’s aroma infuses into the sauce. The pepper adds a subtle spiciness that balances the sweetness.
Step 7
Add the pre-stir-fried anchovies to the pan. Keep the heat on medium-low and stir to ensure the anchovies are evenly coated with the sauce.
Step 8
Gently stir-fry for another 2-3 minutes, allowing the sauce to evenly coat the anchovies. Once the sauce has adhered well, turn off the heat. Finally, drizzle in 2 Tbsp sesame oil and sprinkle with a pinch of sesame seeds for a glossy finish and nutty aroma. Your delicious Baby Anchovy Stir-fry is now complete!
