This dry fried dish is served daily by thousands of small noodle and dumpling shops across Taiwan. As a salty/spicy snack, it also goes well with an ice-cold beer or two.
80 g (3 oz) dried fish fry (4–6 cm length)
100 g (3.5 oz) cooked peanuts (with or without skins)
2 cups vegetable oil
2–3 large green or red chillies, sliced diagonally
3 cloves garlic, chopped roughly
3 stalks spring onions, chopped
1 tablespoon rice wine
Heat oil in a saucepan to 120 degrees C.
(248 F.) and deep fry fish for about 1 minute. Remove and
Heat wok, add about 2 tablespoons of the
oil. One by one add chilli peppers, spring onions, garlic, and
rice wine, and stir-fry for 2 minutes.
Add fish and peanuts,
stir fry for 4 or 5 minutes.
Notes: For a spicier version, add 1 teaspoon
of chilli oil or chilli sauce. Some restaurants have a sweet
version. Just add a teaspoon of sugar. In Taiwan fish fry are
usually silver-stripe round herring (Spratelloides
People tend to pigeonhole the wok as an instrument of stir frying. It seems to have been developed specifically for that use; that is the job it does to perfection. Yet this uniquely shaped cooking pot handles at least adequately: frying, deep frying, braising, stewing, boiling, smoking, steaming, and soup making … more