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Bean sprouts with dried fish Recipe

Bean sprouts with dried fish Recipe

Bean sprouts with dried fish Recipe

Don’t be fooled by the simplicity of this dish. Crispy-fried salt fish adds an appealing salty taste and aroma to the otherwise plain bean sprouts, and has made this dish a favourite among the Malaysians and Thais. It is a home-cooked dish, to be shared around the table with bowls of steaming hot rice. I remember we used to tuck in with chopsticks or forks, ladling some of the bean sprouts and that precious gravy, and searching for the last morsels of fish among the remains…which when found, how sublime! An aroma and taste I would climb Mount Fuji for!

Ingredients :

    • 1/cup (60 ml) oil
    • 50 g (½ cup) diced dried salted fish (preferably threadfin or Thai mergui)
    • 2 cloves garlic, chopped
    • 2–3 dried red finger-length chillies, deseeded and broken into pieces, or 1 teaspoon dried chilli flakes
    • 350 g (7 cups) fresh bean sprouts, trimmed
    • 2 teaspoons soy sauce
    • Vietnamese mint sprigs, to garnish

Method :

    1. Heat the oil in a wok until hot and fry the salted fish over medium heat for 2–3 minutes until crisp. Remove from the heat and drain on paper towels.
    2. Pour off all but 1 tablespoon of the oil in the wok. Reheat the oil and stir-fry the garlic and red chillies over high heat until golden and fragrant, about 30 seconds. Add the bean sprouts and toss well, about 1 minute. Stir in the fried fish and remove from the heat, then season with soy sauce. Transfer to a serving platter, garnish with Vietnamese mint sprigs and serve hot with steamed rice.

SERVES : 4