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Fried Anchovies
Makan Tengah Hari • Malaysia
How to Make Fried Anchovies (Ikan Bilis Goreng) – Traditional & Healthy Version
Fried Anchovies, or 'Ikan Bilis Goreng,' is a beloved Malaysian dish celebrated for its irresistible crunch and savoury depth. Found in homes and warungs across the country, this dish is a staple in Malaysian multicultural cuisine, enjoyed by Malays, Chinese, and Indians alike. The anchovies are typically deep-fried to golden perfection and served as a side or topping for dishes like nasi lemak, nasi kerabu, or even as a crispy snack. In Malaysia, local ingredients such as onions, cili padi (bird’s eye chilies), and lime juice are often added to enhance the flavour. The dish embodies the nation’s love for bold, umami-rich tastes, making it both comforting and versatile. By using less oil and incorporating fresh aromatics like daun pandan (pandan leaves) and serai (lemongrass), this recipe offers a healthier twist without compromising authenticity. Perfect for lunch, Fried Anchovies are protein-rich, packed with local flavour, and easy to prepare—a testament to Malaysia’s vibrant culinary heritage.
Bahan-bahan(untuk 1 small bowl (about 70g fried anchovies with aromatics))
- 1 cup Ikan bilis (dried anchovies) (cleaned and rinsed)
- 1 small Red onion (thinly sliced)
- 2 Cili padi (bird’s eye chili) (sliced, adjust to taste) - pilihan
- 1 stalk Serai (lemongrass) (bruised and cut into 2-inch lengths) - pilihan
- 1 leaf Daun pandan (pandan leaf) (tied into a knot) - pilihan
- 1 tablespoon Lime juice (freshly squeezed)
- 2 tablespoons Cooking oil (preferably canola or sunflower for health)
- 1/4 teaspoon Salt (to taste)
- 1/8 teaspoon Ground black pepper (optional) - pilihan
- 4 Cherry tomatoes (halved, optional for freshness) - pilihan
Arahan
- 1
Rinse the ikan bilis under cold water to remove excess salt and grit. Drain well and pat dry with paper towels to ensure crispiness.
5 minutes
Dry anchovies thoroughly to avoid oil splatter and achieve maximum crunch.
- 2
Heat 2 tablespoons of oil in a non-stick pan over medium heat. Add the lemongrass (serai) and pandan leaf to infuse the oil with aromatic flavours.
2 minutes
Infusing oil imparts a traditional Malaysian fragrance and taste.
- 3
Add the dried anchovies to the infused oil. Fry, stirring occasionally, until anchovies turn golden brown and crispy.
7 minutes
Do not overcrowd the pan; fry in batches if necessary for even crisping.
- 4
Remove the pandan leaf and lemongrass. Add sliced onions and cili padi to the pan. Stir-fry briefly until onions soften and chilies release aroma.
3 minutes
Add aromatics at the end to retain their freshness and colour.
Kenapa hidangan ini sihat
This healthy Malaysian fried anchovies recipe uses less oil and incorporates fresh local ingredients for flavour instead of heavy seasonings. By pan-frying instead of deep-frying and draining excess oil, the dish remains light yet satisfying. High in protein and calcium, it supports muscle and bone health, making it a smart choice for balanced lunches or as a nutritious snack.
Ikan bilis (anchovies) are an excellent source of lean protein, calcium, and essential minerals like iron, magnesium, and phosphorus. They are naturally low in carbohydrates and, when pan-fried with minimal oil, provide healthy fats without excess calories. The addition of onions, lemongrass, and pandan offers antioxidants and vitamins, while cili padi delivers a metabolism boost. This dish is gluten-free and can be adapted for various dietary needs.
Petua
- 💡Tip 1: Rinsing and drying the anchovies ensures they fry up extra crispy without excess oil splatter.
- 💡Tip 2: Infuse the oil with pandan and lemongrass for a true Malaysian aroma.
- 💡Tip 3: Always drain the finished anchovies on paper towels to remove excess oil and keep the dish light.
Penyimpanan & hidangan
Store cooled fried anchovies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 1 week and re-crisp in a dry pan before serving.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 170.0 kcal |
