This is one of my favourite childhood dishes. The baby anchovies steamed with ginger slices in a bit of oil and soy is so simple yet very tasty. The Hakka clan historically was one of the poorest fishing clans in China, hence I think this is how the dish was born. Anchovies were relatively cheaper than most fishes - the expensive fishes were sold for livelihood. However, to me - this is one of tastiest dishes I've sampled. Try it!
Ingredients:
1 cup of baby anchovies, soaked for 30 minutes. This is to remove some of the saltiness.
1 tbsp cooking oil
2-4 drops of light soy sauce
1 tbsp slivers of ginger
Method:
Boil enough water in a wok. Once the anchovies have been soaked long enough, drain. Add the cooking oil and soy into a bowl together with the anchovies. Place the ginger slivers on top. Steam for 5-8 minutes. Serve with rice.
Hakka-style steamed baby anchovies
Saturday, March 22, 2008 | Labels: Chinese food, Chinese recipes, Fish recipes, Hakka Recipes, Quick meals |
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Smoky Wok by Smoky Wok is licensed under a Creative Commons Attribution 3.0 Unported License.
Based on a work at www.smokywok.com.
1 comments:
Hi, just enjoying your blog!
I remember this from childhood dinners at home! (my parents are both Hakka!) My favourite has to be the dried prawns that mum would mix and steam with the dried fishes!
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