Hakka-style Braised Anchovies

Ingredients

In this adaptation of Bocartes en cazuela to Hakka cuisine, we incorporate Hakka-specific spices and cooking techniques to create a unique flavor profile. The original Spanish dish is known for its simplicity and use of local ingredients, while Hakka cuisine is characterized by bold flavors and a variety of spices. By infusing the anchovies with Hakka spices and braising them, we enhance the taste and texture of the dish, giving it a distinct Hakka twist. We alse have the original recipe for Bocartes en cazuela, so you can check it out.

• 500g (1.1 lb) fresh anchovies, cleaned and gutted 500g (1.1 lb) fresh anchovies, cleaned and gutted
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 2 red chilies, sliced 2 red chilies, sliced
• 1 teaspoon Hakka five-spice powder 1 teaspoon Hakka five-spice powder
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion, minced garlic, grated ginger, and sliced red chilies. Sauté until the onions are translucent and fragrant.
3. 3.
   Sprinkle the Hakka five-spice powder over the mixture and stir well to combine.
4. 4.
   Add the cleaned anchovies to the pan and cook for 2-3 minutes, stirring gently.
5. 5.
   In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, brown sugar, and chicken broth.
6. 6.
   Pour the sauce mixture over the anchovies in the pan. Stir gently to coat the anchovies evenly.
7. 7.
   Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, or until the anchovies are tender and cooked through.
8. 8.
   Season with salt to taste.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Anchovies — Make sure to clean and gut the anchovies properly before cooking to remove any impurities and ensure a clean taste.

Tips & Tricks

• If fresh anchovies are not available, you can use canned anchovies packed in oil. Drain the oil before using.
• Adjust the amount of red chilies according to your spice preference.
• For a more intense flavor, marinate the anchovies in the sauce mixture for 30 minutes before cooking.
• Serve the dish with steamed rice to balance the flavors.

Serving advice

Serve Hakka-style Braised Anchovies hot with steamed rice. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Arrange the braised anchovies on a serving platter and drizzle some of the sauce over the top. Garnish with fresh cilantro leaves for an attractive presentation.