Little Fishes . Spicy Chillies
Summer for me means cold cold beers paired up with all sorts of spicy salty foods. There are a number of these in the Taiwanese canon of Small Dish. Here is one of my favourite.
- 200gm Dried small fishes (the ones with heads on are actually better)
- 2 Birds Eye chillies. chopped.
- 3 cloves of Garlic finely chopped
- 2 knobs of Ginger thinly sliced with skin on (if you're a fan of ginger, add more.)
- 2 stalks of Spring Onions. Including green parts sliced in large segments
- 1 Green Capsicum in strips (only green will do, if you have to, sub with yellow)
- 2 tsp of Soya Sauce
- 1/2 tsp of Sesame Oil
First rinse and drain the dried fishes well then sauté in a wok with oil till golden brown. Remove from wok and set aside.
In the same hot wok with olive oil and sesame oil, sauté the ginger, garlic and chillies together. You want the ginger to start looking a bit brown and shrivelled before adding the fish back to the sauté.
Add another teaspoon of olive oil at this point stir frying constantly about 3 minutes.
Add the capsicum and continue to wok from the bottom up - so not to detach the fish too much - add the soya sauce.
Once the capsicums are soft, add the spring onions and continue for another minute before turning off the heat and remove from wok.
This dish can be eaten cold. So it makes for the perfect aperitive on a summers afternoon. With cold frosting light beers and a killer sunset. it is the perfect charmer for an adventurous first date....or maybe the third.
Alternatively, I also keep this in the fridge and spoon a bunch onto any noodle soup I might want to pimp up. Oh the versitility is endless when it comes to these fishes.
........Weird but delicious.