If you’re looking for a twist on the classic Salted Fish Fried Rice, try this Anchovy Fried Rice recipe – it’s a simplified version that packs a flavorful punch!
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Although we greatly appreciate this dish, we sometimes have trouble locating the appropriate salted fish. We’ve recently learned that canned Italian anchovies in oil make a fantastic stand-in for the traditional Cantonese condiment known as haam yee (fermented salted fish).
An everyday store ingredient is all you need for this recipe to achieve that comfortingly familiar flavor.
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The idea of frying rice with anchovies is not novel. The dried anchovies in Indonesian nasi goreng teri are a throwback to the fried rice Chinese immigrants introduced. My mother’s stir-fry of dried anchovies and roasted peanuts, served alongside our morning porridge, was another childhood favorite.
Although anchovies have long been a staple of fried rice, we’re not talking about the little dried anchovies that are popular across Asia. Anchovies in olive oil, a pantry staple in Italy, are used in this rendition.
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Anchovies are a fantastic stand-in for Cantonese-style salt-cured fish due to their incredibly deep umami.
What is Chinese Salted Fish?
My grandfather always has a good time when we make his favorite dish from his childhood, which is Cantonese fermented and salt-cured fish.
I know it doesn’t exactly inspire trust. Continue reading!
Without experiencing it for yourself, it’s difficult to describe that musty taste. It’s a taste that evokes both familiarity and the culinary creativity of countless generations.
I really enjoy the musty flavor that comes through in canned bamboo shoots and preserved chili bamboo shoots.
Dry-aged beef has a similar taste characteristic. Why would you leave a steak in a cold cellar where it will eventually become moldy? This is why you’re also interested in eating a fermented piece of salted fish.
Typically croakers, a mild white fish, are salted and dried for this Guangdong Province (Cantonese cuisine) specialty. Drying the fish causes it to ferment, giving it a flavor reminiscent of belacan, a paste made from fermented shrimp, as well as anchovies. The item is then packaged and sold as is. You can use a few pieces to enhance the flavor of a pot of fried rice or a bowl of ground pork.
When cooked with ginger, rice, and a hot wok, the pink anchovy filets in olive oil have an earthy, pungent flavor eerily similar to Cantonese hom yee.
Ingredients:
- 1 boneless skinless chicken breast (diced)
- 4 ounces of anchovy filets in oil (or to taste)
- 2 eggs beaten
- 2 slices of ginger (5cm long, 1/8 inch thick)
- 1 small onion diced
- 1 scallion chopped
- 5 cups of cooked rice (jasmine)
- 3 1/2 cups of chopped iceberg or romaine lettuce or 3/4 cup of frozen peas
- 1/4 cup neutral oil divided
- 2 tablespoons of clear rice wine
- 2 tablespoons of water
- 2 tablespoons of anchovy oil (optional)
- 2 teaspoons of cornstarch
- 1 teaspoon of oyster sauce
- 1/4 teaspoon of salt
Instructions:
- Prepare a marinade by combining 1 tablespoon of clear rice wine, cornstarch, water, and salt in a bowl. Using your hands, massage the chicken to help it absorb the marinade.
- Eggs, ginger, onion, lettuce or peas, and scallions must be prepared. Before turning on the flame, ensure you have everything you need close.
- Prepare a smoking wok by heating it over high heat. Put in 1 tbsp of oil. Just throw in some eggs and immediately scramble them with your wok spatula. To achieve the desired texture, cook until they are 80% done but still a little runny. Put it all back in the bowl and put it away for later.
- A spoonful of oil and the chicken should be added to a hot wok. Prepare chicken in a stir-fry until it reaches an opaque state. Take out the frying pan. The meal will require more cooking time.
- Tend to it so that it is only medium hot. Put in the wok the extra two teaspoons of oil. The ginger should be cooked for about 30 seconds.
- Spoon in the rice and use a spatula to break up any clumps with the wok. Warm it up by stirring it.
- In the middle of the rice, dig a hole. Turn down the temperature to medium. Spatula-break the anchovies into smaller pieces and add them to the pan; let them heat for 30-60 seconds. The anchovies should be evenly dispersed throughout the rice, so stir to mix.
- Add the anchovy oil if you want a stronger anchovies taste.
- Sprinkle in the onion, mix well, and then spread out into a single layer. Mix in the oyster sauce and the remaining 1 tablespoon of rice wine. Throw in some lettuce or peas and stir-fry them until they’re wilted or heated through. Fry the chicken and add it to the pan.
- The next step is to add the eggs and stir them in so that they are evenly distributed throughout the rice. Finish by mixing in the scallions, then dish up.