Fried anchovies with onions, chilies, and peanuts (Ikan bilis goreng bawang)

I really did not know what to expect when I decided to make this dish. I have previously used anchovies from a can or jar, mostly as a condiment in salad dressings or pizza. This dish turned out fantastic; it was the highlight of the casual dinner I had with friends.

The flavours are simple: sweet from the caramelized onions, spicy from the chillies, and beautifully fishy from the anchovies. Although this dish is usually served as a side, I chose to serve it as an appetizer with toast points. Although I was also sceptical about whether my friends would want to try this dish, to my surprise, they relished it. The dish is simple, but the flavours come together so well. I will definitely do this again and often.

I have had this book for ages but have never cooked from it until now. It was my go-to book for researching herbs, spices, and ingredients in Asian cooking. After making this dish, I wondered why I had not cooked it from this book. Packed full of information and interspersed with recipes, I am cooking from here again.

For more recipes from this fantastic cookbook, click here.

Photo credit Nisha Bilgrami

Ingredients:

2 + 2 tablespoons oil

20-25 fresh anchovies

2 onions, thinly sliced

3-4 fresh red chillies, spicy variety preferred, cut along the diagonal

Salt, to taste

1/4 cup roasted, salted peanuts

White toast points

Heat 2 tablespoons oil in a large frying pan, one that will hold all the anchovies in a single layer. Add the anchovies and fry on medium heat. Leave for 5 minutes until the anchovy is well browned. Flip and brown the other side for about 4 minutes. Remove and set aside.

In the same pan, heat the other two tablespoons of oil and fry the onions on medium heat till they begin to take on some colour and are a light golden. You want the outside golden, but the insides remain crunchy.

When the onions have turned golden, add the chillies and salt and toss for 2-3 minutes. Add the anchovies back and heat up.

This dish is best served fresh, but it can also be reheated in the pan until the anchovies are crisped again and served sprinkled with peanuts and toast points on the side.