ANCHOVIES/SARDINES (or Ikan Bilis)

These small fish have always been popular because they add a distinct fishy taste to dishes and this is perhaps their main function, rather than to provide nutrition. Canned or bottled anchovies can be very salty and packed in oil and may be rinsed or patted dry before use to reduce these.

An alternative is to  use dried anchovies (ikan bilis). These are much tinier than regular anchovies (1-2cm) and are usually sold whole, dried and in packets, in Asian stores. To use, roast them in the oven, or fry them quickly with a tiny amount of oil in a heavy frypan until they are crisp. They are a traditional garnish for SE Asian dishes, but are good added to many recipes – scrambled eggs, salads or risotto.

Fresh sardines are now becoming available and these are delicious boned – just cut off the head, gut them if necessary, slit down the belly and press firmly, cut side down, on a board to loosen the backbone, which you then tear off using the tail as a handgrip. They may then be crumbed and lightly fried for 2-3 minutes depending on size, baked or grilled.