Stir-Fried Dried Fish with Bell Peppers
A bold and satisfying Chinese homestyle stir-fry featuring crispy dried fish paired with vibrant green and red bell peppers. The fish are soaked to soften before hitting the wok, creating a tender yet slightly chewy texture that absorbs the savory seasonings.
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This recipe transforms simple dried fish into something spectacular. The key is properly soaking the dried fish before cooking—depending on how hard they are, you may need to adjust soaking time. The interplay of crunchy peppers with the savory fish makes this a irresistible weeknight dinner.
Ingredients
dried small fish (anchovies or similar)
200g
green bell pepper
1 medium, sliced
red bell pepper
1 medium, sliced
vegetable oil
3 tablespoons
garlic cloves
3, minced
ginger
1 inch, minced
soy sauce
2 tablespoons
dark soy sauce
1 teaspoon
sugar
1/2 teaspoon
dried chili peppers (optional)
2-3
sesame oil
1 teaspoon
Instructions
1
Soften the dried fish
Place dried fish in a bowl and cover with warm water. Let soak for 10-15 minutes until they become pliable but not falling apart. Drain thoroughly and pat dry with paper towels. This step is crucial—if the fish are too hard, they won't be enjoyable.
2
Prepare the peppers and aromatics
While fish soaks, slice both bell peppers into thin strips. Mince the garlic and ginger together. Have all seasonings measured and ready nearby since wok cooking moves quickly.
3
Stir-fry until fragrant
Heat vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add minced garlic and ginger, stir for about 30 seconds until fragrant. If using dried chilies, add them now and let them darken slightly.
4
Cook the fish
Add the soaked and dried fish to the wok. Stir-fry for 3-4 minutes, turning occasionally, until the fish turn golden and develop some crispy edges. The fish will darken in color as it cooks.
5
Add peppers and season
Add the sliced bell peppers to the wok. Stir-fry for 2-3 minutes until they are slightly softened but still retain some crunch. Drizzle in soy sauce, dark soy sauce for color, and sprinkle sugar. Toss everything together to coat evenly.
6
Finish and serve
Remove from heat. Drizzle sesame oil over the top and give one final toss. Transfer to a serving plate and serve immediately over steamed rice.
