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Hakka-style steamed baby anchovies

Saturday, March 22, 2008 | Labels: , , , , |

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!



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


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.


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PlumLeaf 李葉 said...

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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