Delicious Top 10 Dishes Made from Dried Fish

Ingredients:

• 3 dried fish
• 5 cucumbers
• 5g green onions
• 1 lime
• 10g fresh herbs
• 1 garlic clove
• 4 chili peppers
• 10g cilantro
• 10g fish mint
• 10g seasoning (sugar/fish sauce)

Preparation:

Prepare Vegetables

• Rinse and slice the cucumbers into thin rounds, about 1-2cm thick.
• Rinse and chop the green onions. Slice the herbs, fish mint, and cilantro.

Grill the Dried Fish

• Place the grill on the gas stove and let it dry.
• Grill for about 10 minutes, flipping the dried fish once until both sides are evenly golden brown with a slight char. Remove the fish from the grill onto a plate.

Prepare the Fish Sauce Dressing

• Crush and mince the garlic, peel and finely chop the chili peppers, then add them to a bowl.
• Squeeze half a lime into the bowl, add 2 teaspoons of sugar, 1 tablespoon of filtered water, and 1 tablespoon of fish sauce. Stir well until the sugar dissolves.

Assembly

• Arrange the vegetables and cucumbers on a plate, tear the dried fish into pieces and place them on top.
• Scoop about 3-4 tablespoons of fish sauce dressing onto the plate, toss well, then add more fish sauce to taste.

Finished Dish

• When you enjoy Pickled Dried Fish with Cucumber Salad, you'll experience the crispiness of the cucumbers paired with the savory dried fish.
• Balance it out with a hint of sourness and spiciness from the fish sauce, making the dish more flavorful and appealing.

Ingredients:

• 300g dried anchovies
• 400g pork belly
• 3 sprigs of green onions
• 1 teaspoon minced chili
• 1 tablespoon minced garlic
• 1 tablespoon minced shallots
• 1 tablespoon satay sauce
• 2 tablespoons cooking oil
• 6 tablespoons fish sauce
• 1 pinch of sugar/ground pepper

Preparation:

Prepare the dried anchovies and pork

• Soak the dried anchovies in water for 30 minutes, then drain and cut into bite-sized pieces.
• Rinse the pork belly, pat dry, and cut into bite-sized pieces. Clean and finely chop the green onions.

Render Pork Fat

• Heat a pan and add the pork belly, stir-fry quickly over medium heat until the pork is crispy and golden. Remove from the pan.

Fry the Anchovies

• Use the rendered pork fat to fry the anchovies. Fry the prepared dried anchovies over medium heat.
• Flip them until they are evenly golden brown, then remove from the pan.

Make the Fish Sauce Rim Sauce

• In a bowl, combine 6 tablespoons fish sauce, 4 tablespoons sugar, 1 tablespoon water, 1 teaspoon ground pepper, 1/2 teaspoon chili powder, and 1 tablespoon satay sauce. Mix well.

Rim the Anchovies and Pork

• Heat 2 tablespoons of cooking oil in a pan, add 1 tablespoon minced garlic, 1 tablespoon minced shallots, and 1 teaspoon minced chili. Sauté until fragrant.
• Add the rendered pork fat and sauté for about 2 minutes, then add the fried dried anchovies. Stir well for about 1 minute, then add all of the fish sauce rim sauce.
• Simmer the anchovies and pork over low heat until the sauce thickens. Stir frequently to prevent burning and adjust seasoning to taste.
• Finally, add the chopped green onions, and it's ready to serve.

Finished Dish

• Now you have a delicious Dry Anchovy Stir-fried with Pork Belly, perfect for today's meal. The savory dried anchovies combined with the flavorful pork belly, served with steamed rice and boiled vegetables, make a satisfying and delightful dish.

Ingredients:

• 100g dried anchovies (unseasoned)
• 200g cucumbers
• 100g green mango
• 10 cherry tomatoes
• 1/2 onion
• 1 chili
• 30g Vietnamese coriander
• 1 tablespoon minced garlic
• 1 tablespoon minced chili
• 1.5 tablespoons rice vinegar
• 1/4 teaspoon MSG
• 1 tablespoon fish sauce
• 1/4 teaspoon salt
• 1 tablespoon tomato sauce
• 1 tablespoon chili sauce

Preparation:

• Rinse and cut the cucumbers into halves, remove seeds, and cut into 2-3cm strips. Cut the cherry tomatoes in half.
• Peel the green mango, cut into 3cm strips.
• Cut the chili in half, remove seeds, and cut into similar strips as cucumbers and mango. Chop the Vietnamese coriander.
• Peel the onion, slice thinly, and soak in ice water.

Fry the Dried Anchovies

• Heat oil in a pan, add 2 cloves of minced garlic, sauté until fragrant.
• Add the dried anchovies, fry until golden brown, then remove onto a plate lined with paper towels to drain excess oil.

Prepare the Salad Dressing

• In a mortar, crush 3 cloves of garlic, 3 chilies, and 2 tablespoons of sugar. Transfer the mixture to a bowl.
• Tips: Crushing garlic and chili with sugar helps the sauce become thicker, smoother, and more aromatic.
• Add to the bowl 1.5 tablespoons of rice vinegar, 1/4 teaspoon MSG, 1 tablespoon fish sauce, 1/4 teaspoon salt, 1 tablespoon tomato sauce, and 1 tablespoon chili sauce. Stir well to combine.

Assemble the Salad

• Place the vegetables and herbs in a bowl. Arrange the dried anchovies on top, add Vietnamese coriander, sautéed onions, and 1 tablespoon of roasted sesame seeds.
• Drizzle some dressing over the salad, toss well, then add more dressing, toss again to ensure the salad is well coated. Serve the salad on a plate for a beautiful presentation.

Finished Dish

• The salty-sweet flavor of dried anchovies combined with the slight sourness of green mango and the freshness of cucumber creates a unique and enticing taste. Dip with the tangy and spicy sauce enhances the dish's overall flavor.

Ingredients:

• 300g dried anchovies
• 3 star fruits
• 2 sprigs of green onions
• 2 chilies
• 1/2 teaspoon minced ginger
• 230ml cooking oil
• 1 tablespoon sugar

Preparation:

• To prepare and fry dried anchovies:
• Soak the dried anchovies in cold water for about 30 minutes, then rinse and drain.
• Heat a pan with 220ml of oil. Once hot, fry the anchovies in the oil for about 5 minutes until golden brown. Remove the anchovies from the pan and drain excess oil.

Stir-fry the dried anchovies:

• Heat a pan over medium heat, add 10ml of cooking oil (about 1 tablespoon), then add minced ginger and sauté until fragrant.
• Add the fried anchovies and stir-fry for 2 minutes. Then add 1 tablespoon sugar and 2 tablespoons fish sauce, stir well to coat the anchovies.

Finish the dish:

• Once the anchovies are coated with seasoning, add sliced star fruits and continue to stir-fry for 3 minutes.
• Add chopped green onions, 2 sliced chilies, stir for another minute, season to taste, then turn off the heat.

Finished Dish:

• The crispy and fragrant dried anchovies combined with the sweet and tangy flavor of star fruits create a delicious and appetizing dish. This dish pairs perfectly with hot steamed rice!

Ingredients:

• 300g dried anchovies
• 4 cloves garlic
• 1/2 tablespoon chili powder
• 150ml cooking oil
• 1 tablespoon fish sauce
• 1 tablespoon sugar

Preparation:

• Soak the dried anchovies in water for about 10 minutes, then rinse and drain.
• Peel and finely chop the garlic.

Make garlic fish sauce:

• In a small bowl, mix 1 tablespoon sugar, finely chopped garlic, and 1 tablespoon fish sauce until the sugar is dissolved.

Fry dried anchovies with garlic chili sauce:

• Heat 100ml cooking oil in a pan. Once hot, fry the dried anchovies over low heat until golden and crispy, then remove and drain the oil.
• Heat 50ml cooking oil in another pan. Once the oil is slightly hot, add 1/2 tablespoon chili powder and the dried anchovies, then stir well. Add the garlic fish sauce and stir until the fish is evenly coated. Turn off the heat and transfer to a plate.

Finished Dish:

• Crispy fried dried anchovies with garlic chili sauce have a distinctive aroma of fish sauce and garlic, combined with the spicy flavor of chili powder.
• The fish is crispy, savory, and slightly sweet, making it irresistible. Enjoy it with a bowl of hot rice for a delightful meal!

Ingredients:

• 300g dried anchovies
• 200g toasted sesame seeds
• A little cooking oil
• 2 pieces of ginger
• 1 teaspoon salt
• 1 teaspoon sugar

Preparation:

• Soak the dried anchovies in cold water for about 10 - 15 minutes to allow them to expand and remove any remaining dust. Then rinse and drain.
• Heat a pan with plenty of oil. When the oil is hot, fry the dried anchovies in it for about 3 - 5 minutes until they are golden brown.
• Frying the dried anchovies before cooking will enhance the flavor of the dish.
• Because dried anchovies cook quickly, pay attention to low heat and as soon as they turn golden brown, remove them immediately.

Extract ginger juice

• Wash 2 pieces of ginger, peel, and cut into small pieces, then crush in a mortar.
• Mix the crushed ginger with 150ml of boiling water and let it cool.
• Strain the ginger water through a sieve, discarding the ginger pulp.

Stir-fry the dried anchovies

• Heat a pan. When the pan is hot, add the ginger water. Add 1 teaspoon of salt and 1 teaspoon of sugar to the ginger water. Adjust the seasoning to taste.
• Add the dried anchovies to the ginger water and stir until the ginger water is absorbed into the anchovies and evaporates. Turn off the heat and transfer the anchovies to a bowl.

Coat with sesame seeds and dry

• Add 200g of toasted sesame seeds to the bowl of anchovies and mix well to coat the anchovies evenly with sesame seeds.
• Spread the sesame-coated anchovies on a baking tray and spread them thinly.
• Bake in an oven at 100°C for 1 hour until the anchovies are dry.

Finished Dish:

• The sesame-coated dried anchovies are crispy and flavorful, with the addition of nutty sesame seeds.
• They are a delicious snack, addictive with each bite. Enjoy them as a snack or with hot rice.

Ingredients:

• 200g dried anchovies
• 1/4 pineapple
• 1 tablespoon sliced chili
• 1 tablespoon chopped spring onion
• 1 teaspoon minced garlic
• 2 teaspoons fish sauce
• 2 teaspoons sugar
• 220ml cooking oil

Cooking Method:

Prepare and fry the dried anchovies

• Soak the dried anchovies in cold water for about 30 minutes to allow them to expand and remove any remaining dust. Then rinse and drain.
• Heat a pan with 200ml of oil. When the oil is hot, fry the dried anchovies in it for about 5 minutes until they are golden brown, then remove and drain on a plate.

Prepare the pineapple

• To save time, you can ask the seller to peel and remove the eyes of the pineapple. At home, simply rinse it with water, then use a knife to cut it into four lengthwise.
• Next, remove the core from each quarter and slice the pineapple into pieces.
• Quick way to peel pineapple without cutting the eyes
• First, cut the pineapple lengthwise into 4 equal parts.
• Continue cutting along the length of the pineapple, then stop at the end of the fruit and cut it sharply to remove the flesh and discard the peel.
• Do not cut too close to the peel to avoid leaving the eyes. Finally, cut into small pieces as needed.

Stir-fry the dried anchovies

• Heat a pan. When the pan is hot, add 20ml of cooking oil (about 2 tablespoons), when the oil is hot, add 1 teaspoon of minced garlic and fry until fragrant. Then add the dried anchovies and stir-fry for 2 minutes.
• Next, add the pineapple and stir-fry for another 2 - 3 minutes, then season with 2 teaspoons of sugar, 2 teaspoons of fish sauce, stir well until the anchovies and pineapple are evenly coated with the seasonings.
• Finally, add the sliced chili and chopped spring onion, stir well once more, season to taste, then turn off the heat.

Finished Dish:

• The stir-fried dried anchovies have a strong aroma of garlic and spring onion, while the anchovies are crispy and flavorful, complemented by the sweet and sour taste of pineapple.
• This dish goes perfectly with hot rice, guaranteed to make you want more!

Nguyên liệu:

• Quả cà đắng 0.5 kg
• Cá cơm khô 200 gr
• Thịt ba chỉ 200 gr
• Ớt hiểm 50 gr
• Rau ngò gai 1 nhánh (mùi tàu)
• Rau tía tô 1 nhánh
• Hành tím 3 muỗng canh (băm nhuyễn)
• Tỏi 1 muỗng canh (băm nhuyễn)
• Dầu ăn 3 muỗng canh
• Nước mắm 1/2 muỗng canh
• Gia vị thông dụng 1 ít (muối/ đường/ hạt nêm/ bột ngọt/ tiêu)

Cách chế biến:

Sơ chế nguyên liệu

• Cá cơm khô cho vào trong tô đựng nước ấm ngâm khoảng 15 phút, sau đó vớt ra rửa sạch và để ráo nước.
• Cà đắng bỏ phần cuống (nếu có) sau đó cắt làm 4 phần, ngâm vào nước muối loãng khoảng 15 phút để giúp cà giảm bớt vị đắng.
• Thịt ba chỉ sau khi mua về, rửa qua nước muối loãng và để ráo, sau đó cắt lát vừa ăn.
• Ớt hiểm rửa sạch, bỏ cuống và cho hết vào cối, dùng chày giã đến nhuyễn.
• Ngò gai và tía tô rửa sạch, lặt lấy lá và cắt nhỏ.

Ướp thịt

• Nêm vào thịt ba chỉ đã cắt hỗn hợp gồm 1/2 muỗng cà phê muối, 1 muỗng cà phê hạt nêm, 1/2 muỗng canh đường, 1/2 muỗng cà phê bột ngọt, 1/2 muỗng canh nước mắm, 1 muỗng cà phê tiêu, 1 muỗng canh dầu ăn, 1 muỗng canh hành tím băm nhuyễn, ớt hiểm đã giã nhuyễn rồi trộn đều cho thịt thấm gia vị.

Nấu canh

• Bắc nồi lên bếp, cho vào nồi 2 muỗng canh dầu ăn. Dầu nóng thì cho 2 muỗng canh hành tím băm nhuyễn và 1 muỗng canh tỏi băm nhuyễn vào phi đến thơm.
• Khi hành tỏi đã vàng thơm, cho hết cá khô đã sơ chế vào. Đảo đều trên lửa nhỏ từ 5 - 7 phút cho cá thấm, sau đó cho hết phần thịt đã ướp gia vị vào và đảo đều cho hỗn hợp thấm gia vị.
• Khi hỗn hợp đã thấm gia vị, cho vào nồi khoảng 100ml nước và tăng lửa lớn. Đậy nắp và đun tiếp từ 10 - 15 phút cho thịt và cá thấm gia vị, chín đều.
• Thịt và cá đã chín thì cho tiếp vào nồi phần cà đắng đã sơ chế, sau đó đảo đều tay. Cho nước vào xâm xấp mặt cà rồi đậy nắp lại, đun sôi khoảng 15 phút trên lửa vừa đến khi cà chín thì mở nắp ra, nêm nếm lại gia vị cho vừa ăn, trang trí ngò gai cắt nhỏ và tía tô cắt nhỏ, đảo đều và bày ra tô.

Thành phẩm

• Canh cà đắng cá khô đã hoàn thành. Vị đắng nhẹ của cà đắng hòa quyện cùng vị ngọt của thịt ba chỉ và cá khô chắc chắn sẽ làm gia đình bạn thích mê ngay từ lần đầu thưởng thức.

Nguyên liệu:

• Khô cá lù đù 300 gr
• Giấm 80 ml
• Tỏi 6 tép
• Ớt 1 trái
• Dầu ăn 4 muỗng canh
• Gia vị thông dụng 1 ít

Cách chế biến:

Sơ chế khô cá:

• Khô mua về để giảm độ mặn sau khi rửa sạch khô bạn ngâm khô trong hỗn hợp nước muối loãng khoảng 30 phút sau đó bạn rửa lại với nước sạch và để ráo.

Trộn giấm đường:

• Trước tiên, ớt bạn đem đi rửa sạch cắt lát, tỏi bạn lột vỏ, 3 tép bạn dùng dao bào thành các lát mỏng, 3 tép còn lại bạn băm nhỏ.
• Tiếp theo bạn cho 80ml giấm, 2 muỗng canh đường, 1/2 muỗng canh bột ngọt cùng tỏi bào lát và ớt cắt lát vào chén sau đó dùng muỗng, khuấy đều cho các gia vị tan ra.

Chiên khô:

• Bắt chảo lên bếp, cho 3 muỗng canh dầu ăn vào chảo, đợi đến khi dầu ăn nóng bạn cho cá khô vào, chiên với lửa vừa khoảng 3 phút bạn trở mặt cá khô 1 lần làm liên tục khoảng 2 - 4 lần cho cá khô chín vàng hết 2 mặt thì bạn tắt bếp và gắp khô ra.

Chiên giấm đường:

• Tiếp theo bạn đổ phần dầu chiên cá khô đi rồi bắt chảo lại lên bếp sau đó cho 1 muỗng canh dầu ăn vào chảo, đợi dầu nóng bạn cho phần tỏi băm nhỏ vào.
• Phi đều với lửa lớn đến khi tỏi thơm thì bạn cho cá khô đã chiên và chén giấm đường vừa khuấy tan vào, hạ lửa nhỏ lại và trở đều các mặt cho cá khô thấm đều hỗn hợp.
• Rồi chiên và trở mặt khoảng 7 phút đến khi hỗn hợp giấm đường kẹo lại và chuyển sang màu nâu cánh gián thì bạn cho vào khoảng 1 muỗng cà phê tiêu xay và tắt bếp.

Thành phẩm:

• Khô cá lù đù chiên giấm đường sau khi hoàn tất sẽ có màu vàng nâu vô cùng bắt mắt với hương thơm hấp dẫn của tỏi phi. Khi ăn ta sẽ cảm nhận được thịt cá khô mằn mặn hòa cùng với lớp được sốt giấm đường chua ngọt đậm đà phủ lên trên cá.