Salt and Pepper Baby Anchovies
A traditional Zhejiang home-style dish: small bamboo fish pan-fried until golden and seasoned with Sichuan peppercorn salt, served with shredded cabbage and a tomato flower garnish.
Ingredients
baby anchovies (beheaded after cleaning, washed, and drained)
8-12
Sichuan pepper salt
2 tsp
garlic (peeled and smashed)
1 clove
white pepper
1/4 tsp
oil
3 tbsp
cabbage (shredded)
1/4 head
tomato (decoratively cut)
1
Instructions
1
Marinate the fish
Behead the baby anchovies after cleaning, wash them well, and drain thoroughly. Toss with the white pepper and set aside to marinate.
2
Prepare the garlic
Peel the garlic cloves and smash them flat with the side of a knife.
3
Pan-fry the fish
Heat the oil in a pan, fry the smashed garlic until fragrant, then arrange the baby anchovies in a single layer. Pan-fry over low heat until both sides are golden brown, then drain off any excess oil.
4
Plate the dish
Line a serving plate with the shredded cabbage, arrange the pan-fried anchovies on top, and garnish with the decoratively cut tomato. Just before serving, sprinkle the Sichuan pepper salt evenly over the fish.
5
Alternative method
Alternatively, you can first toast the Sichuan pepper salt in a little oil until fragrant, then add the baby anchovies, toss quickly to coat evenly, and serve immediately.
