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Steamed Chinese Whitebait 蒸银鱼仔

Saturday, November 1, 2008

Chinese Whitebait, or some call it Silver Anchovies, or baby anchovies, even blue eye anchovies..
Anyway, it's those teeny weeny white coloured dried mini anchovies.

My late father loves this simple dish. My late grandaunt taught me how to make this.

Very simple to make:

50gm mini anchovies (rinsed and drained)
1 tbsp sugar
1 Tbsp light soy sauce
1 Tbsp cooking oil
1 Tbsp finely chopped red chili
1 Tbsp finely chopped garlic

Mix everything together and steam for 10 minutes or just put plate on top of rice when water in rice cooker is reduced.

5 lovely notes:

Goofy November 6, 2008 at 8:12 PM  

hi hi!

wanna ask hor, the anchovies.. are u using the dried ones or fresh ones?



wendyywy November 7, 2008 at 2:15 AM  

It's dried ones found at the market.

I've never seen fresh ngan yu chai in Malaysia. Fresh Kong yu chai got la, but that's very big, 3-5 inches long.

wendyywy @ Table for 2 or more..... June 10, 2010 at 8:22 PM  

Blessed Homemaker,
Hehehe, I can eat a whole plate of rice with only this. Old fashioned dishes sometimes taste the best.

Blessed Homemaker June 10, 2010 at 10:51 PM  

Never tried this with rice before. Will ask my mom to cook this for me next time I go home. BTW, she usu steam this plain and for garnishing and taste, she adds shallot, chilli and lime juice.

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