Scrumptious Fried ‘Ikan Bilis’ & Walnuts

Name: Scrumptious Fried ‘Ikan Bilis’ & Walnuts
Yield: 4 to 6 servings
Cuisine: British
Ingredients: 100 g ‘Ikan Bilis’ (Dried Anchovy Fillets); 100 g (about 1 cupful) Walnuts; 1 tablespoon Canola Oil; 2 tablespoons Sugar; 1 tablespoon Sake (Rice wine); 1 tablespoon Soy Sauce; 1/2 teaspoon Rice Vinegar; 1 teaspoon Toasted Sesame Seeds

Hiroko Liston @hirokoliston

Melbourne, Australia

Japanese Anchovies, large and tiny, often dried or half-dried, are very popular ingredients for Japanese home cooking. It’s very difficult to find it in Melbourne where I live, but ‘Ikan Bilis’, or South East Asian dried anchovies, are available from most supermarkets. I cook ‘Ikan Bilis’ in Japanese way.

Hiroko Liston @hirokoliston

Saved

Ingredients

4 to 6 servings

100 g‘Ikan Bilis’ (Dried Anchovy Fillets)
100 g(about 1 cupful) Walnuts
1 tablespoonCanola Oil
2 tablespoonsSugar
1 tablespoonSake (Rice wine)
1 tablespoonSoy Sauce
1/2 teaspoonRice Vinegar
1 teaspoonToasted Sesame Seeds

Saved

Steps

1

Wash ‘Ikan Bilis’ with cold water a couple of times and clean them. Remove unwanted pieces such as scales and heads. Drain well. *This process softens very dry ‘Ikan Bilis’ and also reduces the saltiness.
2

In a small bowl, combine Sugar, Soy Sauce and Sake (Rice Wine).
3

Heat Oil in a frying pan over low heat, cook ‘Ikan Bilis’ and Walnuts until golden and crunchy, but do not over cook.
4

Add the sauce mixture, stir to combine, and remove from heat. Sprinkle Rice Vinegar over and stir. The sauce will thicken with the remaining heat. Sprinkle with Toasted Sesame Seeds.