Scottish-style Anchovy Stir-Fry

Ingredients

In this Scottish adaptation of Myeolchi bokkeum, we incorporate Scottish ingredients and spices to give the dish a unique twist. The traditional Korean flavors are enhanced with Scottish spices, adding a warm and comforting element to the dish. Additionally, the anchovies are cooked until crispy, providing a delightful crunch that is not typically found in the original Korean version. We alse have the original recipe for Myeolchi bokkeum, 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, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce 1 tablespoon Worcestershire sauce
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 20g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large frying pan over medium heat.
2. 2.
   Add the sliced onion and minced garlic to the pan and sauté until the onion becomes translucent.
3. 3.
   Add the cleaned anchovies to the pan and stir-fry for about 5 minutes, until they turn crispy and golden brown.
4. 4.
   Sprinkle the smoked paprika, dried thyme, dried rosemary, and black pepper over the anchovies. Stir well to coat the anchovies evenly with the spices.
5. 5.
   Drizzle the soy sauce and Worcestershire sauce over the anchovies. Continue to stir-fry for another 2-3 minutes, until the anchovies are well coated and the flavors are well combined.
6. 6.
   Taste and adjust the seasoning with salt if needed.
7. 7.
   Remove from heat and garnish with fresh parsley.
8. 8.
   Serve hot as a main dish or as a side dish with your favorite Scottish meal.

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 you prefer a spicier flavor, add a pinch of cayenne pepper or crushed red pepper flakes to the dish.
• Serve the Scottish-style Anchovy Stir-Fry with a side of mashed potatoes or buttered neeps (turnips) for a complete Scottish meal.
• If fresh anchovies are not available, you can use canned anchovies packed in oil. Drain the oil before using them in the recipe.
• Adjust the cooking time according to the size of the anchovies. Smaller anchovies may cook faster, while larger ones may require a bit more time.

Serving advice

Serve the Scottish-style Anchovy Stir-Fry as a main dish accompanied by mashed potatoes and steamed vegetables. Alternatively, it can be served as a side dish alongside a traditional Scottish meal.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley to add a pop of color. Serve it in a rustic-style bowl or on a wooden platter to enhance the Scottish aesthetic.