Anchovies are a species of fish that mainly live in salt water, are small in size, live in schools and eat all kinds of creatures. Anchovies are processed to make fish sauce, dried anchovies, fresh anchovies… Although the fish is small, it can be processed with a variety of delicious dishes. In Vietnam, people use anchovies to make fish sauce because anchovies create a richer flavor and more standard protein than other fish.
Currently, anchovies have many different types such as: white anchovies, charcoal anchovies, Indian anchovies, milk anchovies. Anchovies are available in many places, you can find fresh catches at supermarkets, commercial centers, seafood markets… For dried anchovies, every season is available, but fresh anchovies depend on the season. . Anchovies usually appear around the third lunar month.
Ingredients for braised anchovies with pepper
– 150g anchovies
– Ear fish sauce: 3 tablespoons
– Sugar: 1 tablespoon
– Seasoning powder: spoon
– Green onion, red onion, minced garlic, pepper, green chili
How to make the best braised anchovies with pepper and pepper
Step 1: Prepare ingredients
– Wash anchovies, you should wash gently so that the fish is not crushed, let it dry. Then marinate the fish with ½ teaspoon of seasoning powder, a little pepper to absorb the fish and release the water.
– Green onions: wash, remove the root and cut into chunks.
– Red onion: peeled, cut into thin slices.
Chilli: washed, cut in half.
Step 2: Prepare delicious braised anchovies with pepper
– Next, you put the pan on the stove, add a little cooking oil to boil and add minced chili and garlic to the pan. Then add 1 tablespoon of sugar to make the fish juice beautiful. When the sugar water turns brown, add the purple onion, stir quickly and turn off the stove.
– To keep the anchovy stock from burning, you should put some scallions on the bottom of the pot/pan to store the fish. Then gently stack each layer of fish on top of each other.
Step 3: Finish the dish
– Tips for cooking delicious fish by letting the fire simmer during the process of storing fish. The next step, you taste the seasoning for the dish including: fish sauce, sugar, pepper and dangerous chili.
– You should pay attention when the fish stock is drained, add more water and continue storing. Just do this about 2-3 times, see that the fish juice is glued, the fish absorbs the spices and hardens.
– When stocking anchovies, you should not use chopsticks to stir vigorously, it will make the fish easily crushed and unsightly. Instead, you can mix filtered water with spices to taste and pour it into the anchovy pot, repeat this step 2 to 3 times until the water thickens, the color of the anchovy turns brown. cockroaches are okay. This will prevent the fish from absorbing the seasoning evenly and the water will be more delicious.
Finally, you put the braised anchovies on a plate and add some scallions for decoration. Anchovies with pepper and pepper are best when eaten with hot rice on a rainy day!
Request for the finished product of braised anchovies with pepper
– The fish is not crushed, the meat is hard and not friable.
– Seasoning to taste, fish stock is thick and brown in color.
– Braised fish does not burn or turn dark brown.
– Braised anchovy with pepper is often eaten with hot rice, or rolled with rice paper served with vegetables.
The average price of a kilogram of fresh anchovies ranges from 3$ to 4$/kg, and to dried anchovies about 8$ to 10$ .