Malaysian · Side · Served at Daun Pisang (#4)
Ikan bilis
Crispy anchovies
Crispy fried ikan bilis add salt and crunch to nasi lemak. Keep them separate from the sambal until serving so they stay crisp.
Dry them properly before they hit the oil. Any water left on them means splatter and soggy anchovies.
- Yield
- Serves 4 as part of nasi lemak
- Time
- At least 30 minutes air-drying, then 8–12 minutes in the pan
Ingredients
Serves
- 70–80gdried ikan bilis, small-medium, split and gutted if possible
- Neutral oil, enough to cover
Method
- Rinse the anchovies 15 to 30 seconds in cool water and drain immediately.
- Spread them in a single layer on paper towels and air-dry at least 30 minutes.
- Put the ikan bilis in a cold pan and pour oil over them, enough to mostly cover.
- Set the heat to medium-low so the fish and the oil heat up together.
- Stir constantly for 8 to 12 minutes. You get small bubbles first, then a louder sizzle.
- Pull them at light golden-brown. They burn less than 30 seconds later, and they crisp as they cool.
- Drain and cool completely.
Notes
- Air fryer: same dry-down, single layer, 320°F for 6 to 8 minutes, shaking every 2 to 3 minutes. Pull them light golden.
- They keep 2 to 3 days airtight at room temperature. The fridge ruins them.
