Dried Anchovies and Fermented Black Beans Chilies 豆鼓小魚辣椒

There are many types of Chinese chili sauce out there. Some use chili powder, some with chili flakes, also the flavored kinds such as with cilantro or garlic. Chili crisp, the rising star of the chili sauce world, might be one of the most famous varieties known to the western world. 

As for the recipe here, it's commonly found in Taiwan, usually served as a condiment, or locals love to add generous amount of dried anchovies and fermented black beans chilies to noodles.

Dried anchovies and fermented black beans chilies 豆鼓小魚辣椒 - 

Ingredients?

• 100 grams fermented black beans 乾豆鼓
• 2 cups dried anchovies 丁香魚乾
• 1 bundle red chilies (about 3 cups chopped, I used the less spicy kind)
• 6 garlic cloves
• 1 tablespoon soy sauce
• 1 tablespoon crystal sugar
• 1/2 cup preferred cooking oil

How?

Rinse the anchovies and pat dry.

Peel and chop the garlic cloves. Destem and chop the red chilies. 

Pour 1/2 cup of preferred cooking oil to a pan and switch to medium heat. Once warmed up, add in anchovies and cook till slightly browned, also a bit crunchy to the bite. Scoop out and save for later use.

Still using the same remaining oil, add in chopped garlic, chopped chilies, and fermented black beans. Use medium low heat, stir-fry for couple minutes.

Season with 1 tablespoon of soy sauce and 1 tablespoon of crystal sugar. Mix till blended. Taste and adjust with additional seasonings if needed.

Add back the anchovies and stir-fry for few more minutes. 

Once ready, transfer to storing containers and wait till cool-off a bit before closing the lid. I prefer to store these chilies in the fridge for longer lasting time. 

The fermented black beans can be salty already, so I didn't add any salt here, only used some soy sauce mainly for the color.

If you ever travel to Taiwan, take a closer look of the chili sauce varieties served at small bite stands or local restaurants. Sometimes you'll find chilies just like the one here, another popular variety is chiles with dried radish. 

If you find those, don't be afraid and just take at least one big spoonful to the food you ordered. Usually the chilies used are not as spicy, and they can add much more flavor to the noodles or rice.

Extended reading:

• Chili garlic sauce 蒜蓉辣椒醬

Japanese Katsuo Tataki Salad with Miso and Ponzu Dressing

Found a premade katsuo tataki at a Japanese grocery store. It's basically a nice piece of boneless bonito fish that's been seared and smoked with straw fire. There's no need to further cook it, simply slice and enjoy, sometimes with other ingredients and dressing to double up the flavors.

I would love to utilize such treasure find for a salad recipe. If you can't get a hold of premade katsuo tataki, I do have an earlier recipe with easier steps for fish tataki. Otherwise, a simple sashimi grade hearty fish would also work here.

Japanese katsuo tataki salad with miso and ponzu dressing - 

Ingredients (about 2 portions)?

• 200 grams katsuo tataki
• 2 loosely packed cups salad greens
• 1 1/2 loosely packed cups mitsuba leaf
• 10 cherry tomatoes

Dressing:

• 1 tablespoon white miso
• 3 tablespoons ponzu
• 1 tablespoon extra virgin olive oil
• 1 teaspoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon granulated sugar
• 1 tablespoon toasted white sesame seeds

How?

Mix all the ingredients listed under the "dressing" section and make sure the sugar has been mostly dissolved.

Slice the fish to thick pieces. Two alternatives, you can make the simple tataki from scratch or simply use sashimi grade fish.

Arrange salad greens and mitsuba leaves on serving plates. I love the aroma of mitsuba, otherwise you can use mizuna or even baby arugula as substitutes. 

Slice cherry tomatoes in half and arrange on the leafy greens. Arrange fish slices all over.

Pour some dressing on top, simple and easy.

Talking about the katsuo tataki I've got here, I saw an even fancier variety using Japanese amberjack at a high-end local market. The flesh looked so delicious, but when I checked the price tag, perhaps some other time.

Extended reading:

• Tuna tataki coated with double roasted white sesame seeds