Garlic Anchovy ‘Kombu’

Name: Garlic Anchovy ‘Kombu’
Yield: 2 servings
Cuisine: British
Ingredients: 20 g Dry Shredded ‘Kombu’ (Kelp); 1/2 tablespoon Olive Oil; 1 small clove Garlic; Chilli Flakes OR Fresh Chilli as required; 4 Anchovy Fillets *OR as required, finely chopped; Freshly Ground Black Pepper

Hiroko Liston @hirokoliston

Melbourne, Australia

This is another sea vegetable dish that I want to encourage people who are not familiar with them to try. Have a look at the ingredients. Olive Oil, Garlic, Chilli and Anchovy!!! It’s very Mediterranean which many people love. ‘Kombu’ (Kelp) is very nutritious and has no fishy smell. This could be easier for you to try.

Hiroko Liston @hirokoliston

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Ingredients

2 servings

20 gDry Shredded ‘Kombu’ (Kelp)
1/2 tablespoonOlive Oil
1small clove Garlic
Chilli Flakes OR Fresh Chilli as required
4Anchovy Fillets *OR as required, finely chopped
Freshly Ground Black Pepper

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Steps

1

Soak Dry Shredded ‘Kombu’ (Kelp) in cold water for 10 minutes, drain, rinse and drain again.
2

Heat Olive Oil, Garlic and Chilli in a frying pan over medium heat, add 'Kombu' and cook for 1-2 minutes. *Note: ‘Kombu’ can be eaten raw, so do not over cook.
3

Add Anchovy and cook stirring until combined well and Anchovy is cooked. Sprinkle with freshly ground Black Pepper and enjoy.